Baked chicken pieces with butternut squash and walnuts
A mouthwatering combo of seasonal flavours – the squash caramelises, giving this a nutty sweetness.
- 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.
- 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 and no pink can be seen when the chicken is pierced at the thickest point, the skin is crispy, the veg is tender and the walnuts are toasted.
- To serve, scatter over the goats’ cheese and garnish with the thyme.
This recipe provides 1 of your 5 A Day.
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.
Watch our ‘How to’ prepare butternut squash video.