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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Ready time:55 minutes

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Prep time:
20 minutes

Cooking time:
35 minutes

1 serving provides

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  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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  • 1 tablespoon vegetable oil by Sainsbury's
  • ½ x 250g pack closed cup chestnut mushrooms by Sainsbury's, left whole
  • 200g shallots, halved
  • 1 tablespoon smoked paprika, thyme & garlic by Sainsbury's
  • 450g baby potatoes, halved
  • 200g swede, peeled and cut into small chunks
  • 100g Chantenay carrots by Sainsbury's, halved lengthways
  • 390g carton Sainsbury's chopped tomatoes with basil & oregano
  • 500ml pouch Signature chicken stock
  • 2 tablespoons cornflour
  • 300g cooked roast chicken
  • ½ x 350g pack fine beans by Sainsbury's, trimmed
  • ½ x 225g spicy & smoky chorizo ring by Sainsbury's, sliced
  • Washed and chopped fresh parsley leaves, to garnish