Baked chicken pieces with butternut squash and walnuts

A mouthwatering combo of seasonal flavours - the squash caramelises, giving this a nutty sweetness. This recipe provides 1 of your 5 A Day.
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Serves:4

Ready time:55 minutes


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Prep time:
20 minutes

Cooking time:
35 minutes

1 serving provides

  • 21.4
  • 516
  • 8.1
  • 0.41
  • 5.5

Method

  1. Preheat the oven to 200°C, fan 180ºC, gas 6. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat.
    Season with freshly ground black pepper and roast in the oven for 45 minutes, turning halfway through.
  2. Remove the tray from the oven and stir through the walnuts and the thyme leaves. Roast for a further 10 minutes until the chicken is cooked through, the skin is crispy, the veg is tender and the walnuts are toasted.
  3. To serve, scatter over the goats' cheese and garnish with the thyme.

Cook's tip:

Why not experiment with this recipe and try different veg - sweet potato works well instead of squash, or you could throw in a few wedges of fennel, too.

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Ingredients

  • 1.05kg pack British chicken thighs & drumsticks by Sainsbury’s
  • 200g shallots, peeled and halved
  • 750g baby potatoes, cut into thick wedges
  • 400g butternut squash, peeled, deseeded and cut into wedges
  • 4 cloves garlic, unpeeled
  • 1 tbsp SO Organic rapeseed oil
  • 30g Sainsbury’s walnut halves
  • 15g fresh thyme, leaves picked, with a few washed sprigs left whole to garnish
  • 50g Abergavenny goats’ cheese by Sainsbury’s, crumbled