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- New
Ingredients
Method
- 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
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