Chicken, Squash and Walnut Traybake
Chicken, Squash and Walnut Traybake



  • 1kg chicken thighs
  • 200g halved shallots
  • 750g baby potatoes, sliced
  • 400g butternut squash or pumpkin, cut into wedges
  • 4 whole garlic cloves
  • 1 tbsp olive oil
  • 30g walnuts, halved
  • 15g thyme leaves
  • 50g crumbled goat’s cheese
  • Preheat the oven to 200C. Place the chicken thighs in a large roasting tray with the potatoes, squash, shallots and garlic. Drizzle with oil, season liberally with salt and pepper, and toss to coat. Roast in the oven for 45 mins, tossing again at the 25 minute mark.
  • Remove the tray from the oven and stir through the thyme leaves and walnut halves. Roast for 10 mins more - you want the chicken skin nice and crispy and the meat cooked through. Scatter with the goat’s cheese and some cracked black pepper, then serve as a sharing dish.
75 mins
4 serving

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