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
- Serves 4
Nutrition per serving
- kcal 573
- fat 42g
- saturates 8g
- carbs 23g
- sugars 13g
- fibre 5g
- protein 27g
- salt 0.27g
- 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
TipTry 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.
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.