Roast Chicken with Squash and Walnuts
Roast Chicken with Squash and Walnuts

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
This recipe pairs perfectly with the Bass Phillip Nebbiolo 2019 from Gippsland, Australia.

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