-
-
Add this recipe to your binder
This recipe is in your binder
-
Baked chicken thighs with butternut squash and goat’s cheese recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
42 ratings
These tender baked chicken thighs with a healthy side of butternut squash are the perfect answer for those speedy midweek meals. This delicious and rustic one-pan dish is simple to make and saves on washing up! See method
Ingredients
- 1kg (2lb 4 oz) chicken thighs, with skin on
- 800g (1lb 12oz) butternut squash, peeled, deseeded and cut into medium-sized crescents
- 1 large red onion, cut into thick wedges
- 3-4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 50g (2oz) walnut halves
- small bunch thyme
- 2 tbsp clear honey
- 50g (2oz) goat’s cheese
- salad, to serve
If you don't have any butternut squash, try sweet potato
Each serving contains
-
Energy
2395kj
576kcal
29%
-
Fat
41g
58%
-
Saturates
13g
64%
-
Sugars
12g
14%
-
Salt
0.5g
8%
of the reference intake
Carbohydrate 19.2g
Protein 34g
Fibre 3.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Place the chicken, butternut squash, onion and garlic in a large roasting tin. Drizzle with the oil and season, then toss to coat. Roast in the oven for 35 minutes.
- Remove the roasting tin from the oven, give the chicken and veg a stir, then add the walnuts and half thethyme leaves and drizzle with the honey. Return to the oven for a further 10 minutes, until the chicken is cooked through and the skin is crispy.
- Scatter with the goat’s cheese and the remaining thyme leaves, and serve with a salad.
See more Chicken recipes