One-pan baked chicken with squash, sage & walnuts

• mixed chicken1kg kg

  thigh and drumstick pieces

• olive oil↗3 tbsp tbsp
• red onions↗3

  peeled, cut into large wedges

• butternut squash↗1

  peeled, deseeded and cut into wedges

• bunch sage↗

  leaves picked

• walnut↗100g g

  halves, very roughly chopped

• good splash sherry vinegar

Step-by-step instructions

1. 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.

2. 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.