Name: One-pan baked chicken with squash, sage & walnuts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: British
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 walnut halves, very roughly chopped; good splash sherry vinegar

Home
Recipes
One-pan baked chicken with squash, sage & walnuts

One-pan baked chicken with squash, sage & walnuts

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.19 ratingsRate

loading...

A one-pan supper full of soft and sticky vegetables and tender golden chicken

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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 walnut

halves, very roughly chopped
good splash sherry vinegar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal573
fat42g
saturates8g
carbs23g
sugars13g
fibre5g
protein27g
salt0.27g

low

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.19 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now