One-pan baked chicken with squash, sage & walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg mixed chickenthigh and drumstick pieces
- 3 tbsp olive oil
- 3 red onionspeeled, cut into large wedges
- 1 butternut squashpeeled, deseeded and cut into wedges
- bunch sageleaves picked
- 100g walnuthalves, very roughly chopped
- good splash sherry vinegar
Nutrition: per serving
- kcal573
- fat42g
- saturates8g
- carbs23g
- sugars13g
- fibre5g
- protein27g
- salt0.27glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it’s all skin-side up.
step 2
Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it’s all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.
