Serve this warming sweet-savory chicken dish with steamed Chinese gai lan (broccoli) and fragrant jasmine rice. Substitute other hard winter squash if you’d like, like Buttercup, Kabocha, or Butternut.
Heat oven to 425˚F. Line two large rimmed baking sheets with foil. Heat oil in a heavy skillet over medium-heat. Season chicken with salt and pepper. Working in batches, brown chicken then arrange on a baking sheet, reserving fat in pan.
Toss pumpkin chunks and garlic with fat from skillet; season with salt and pepper. Arrange on second baking sheet.
Roast chicken and pumpkin for 25 to 30 minutes or until chicken is no longer pink near bone and pumpkin is tender.
Meanwhile make the caramel sauce. Reheat skillet over medium-high heat; deglaze with water, scraping up browned bits. Add sugar; stir to dissolve. Cook, stirring, about 4 minutes or until the mixture turns a deep amber. Carefully pour in vinegar (it will bubble up); stir to dissolve any hardened sugar.
Add ginger, coriander, broth, soy sauce, and fish sauce. Bring to a boil; cook about 10 minutes or until thickened.
Spoon sauce over chicken and pumpkin. Serve with lemon, sprinkled with hot pepper flakes.