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Ingredients
Method
- 1 kg chicken thighs
- 3 tbsp olive oil
- 2 red onions, cut into wedges
- 1 squash, peeled and cut into wedges
- Bunch of sage
- 100g walnut halves, chopped
- Splash of red wine vinegar
- Preheat the oven to 220C. Tip the chicken thighs into a roasting tin, and toss with the oil, squash chunks, and onion wedges. Season well, and roast for 25 mins.
- Remove from the oven, and toss through the sage leaves and walnuts, and drizzle with the vinegar. Arrange the chicken thighs so they’re all skin-side up, then roast for another 25 mins. Serve piping hot with creamy mashed potato.
1 hr
4 serving
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