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One-pan baked chicken with squash, sage & walnuts

One-pan baked chicken with squash, sage & walnuts

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A star rating of 4.3 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal573
fat42g
saturates8g
carbs23g
sugars13g
fibre5g
protein27g
low insalt0.27g
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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

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

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Overall rating

A star rating of 4.3 out of 5.15 ratings
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