One-pan baked chicken with squash, sage & walnuts

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Ingredients

1kg mixed chicken thigh and drumstick pieces

3 tbsp olive oil

3 red onions , peeled, cut into large wedges

1 butternut squash , peeled, deseeded and cut into wedges

bunch sage , leaves picked

100g walnut halves, very roughly chopped

good splash sherry vinegar

Method

Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it’s all skin-side up.

Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it’s all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.