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.
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!
Servings 4