Name: Roasted Chicken with Pumpkin Spice Marinade
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 4
Ingredients: 4 large chicken breasts on the bone; 8 cloves of garlic, peeled and smashed; 3 tbsp pumpkin purée; ⅓ cup Colavita Extra Virgin Olive Oil; 2 tbsp apple cider vinegar; 2 tbsp honey; 8 whole cloves; 1 tsp smoked paprika; ½ tsp ground ginger; ¼ tsp nutmeg; ¼ tsp cayenne pepper; Fresh parsley and sage; Salt and freshly ground black pepper

Pumpkin makes a perfect marinade sauce - its chunky texture when puréed provides extra substance, not to mention flavor. Smoked paprika and honey give the mixture added depth. From our Autumn Olive Oil Guide.

4 large chicken breasts on the bone

8 cloves of garlic, peeled and smashed

3 tbsp pumpkin purée

⅓ cup Colavita Extra Virgin Olive Oil

2 tbsp apple cider vinegar

2 tbsp honey

8 whole cloves

1 tsp smoked paprika

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp cayenne pepper

Fresh parsley and sage

Salt and freshly ground black pepper

Place all the ingredients, except for the chicken parsley and sage in a large bowl and mix with a whisk to combine.

Rinse the chicken breasts with cold water and season them with salt and pepper.

Place the chicken breasts in the marinade bowl and toss to coat them evenly with the mixture.

Cover with plastic wrap and refrigerate for at least 1 hour. Can be left overnight.

Set your oven to broil and place the marinated chicken breasts in an oven proof dish, skin side up.

Roast for 7 minutes, then using tongs, flip the breasts skin side down and roast for 7 more.

Decrease the oven heat to 400 °F, flip the breasts again, and roast for 30-40 minutes or until a thermometer inserted into the thickest part of the meat reads 165 °F.

Garnish with fresh parsley and sage and serve immediately!