Chicken Legs with Squash, Sage and Walnuts
Chicken Legs with Squash, Sage and Walnuts



  • 1kg chicken thighs
  • 3 tbsp olive oil
  • 3 red onions, cut into wedges
  • 1 butternut squash, flesh cut into wedges
  • Bunch of sage leaves
  • 100g chopped walnuts
  • Splash of red wine vinegar
  • Preheat the oven to 220C. Tip the chicken thighs into a roasting tin and toss with the onions, squash and oil. Season well, arrange the chicken so it’s skin-side up, and roast for 25 mins. Toss well and mix in the sage and walnuts, then drizzle with vinegar and roast for another 30 mins. Serve with mashed potato and steamed greens.
1 hr
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box