One-pan baked chicken with squash, sage & walnuts
A one-pan supper full of soft and sticky vegetables and tender golden chicken
- Prep: 20 mins
Cook: 1 hrs
- Serves 4
- Easy
Ingredients
- 1kg mixed chicken thigh and drumstick pieces
- 3 tbsp olive oil
- 3 red onions, peeled, cut into large wedges
- 1 butternut squash, peeled, deseeded and cut into wedges
- bunch sage, leaves picked
- 100g walnuts halves, very roughly chopped
- good splash sherry vinegar
Try using a whole chicken
Place whole chicken, about 1.5kg, in roasting tin. Drizzle with oil, then season. Roast for 30 mins, then remove
from oven. Scatter squash and
onion around the chicken, drizzle with more oil and toss through pan
juices. Return to oven for 45 mins,
then remove again, scatter over walnuts and sage, then drizzle Sherry
vinegar over. Return to
oven for 15 mins until
chicken is cooked. Remove chicken
and leave to rest, keeping veg warm
in low oven.
Method
-
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.
-
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.
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