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
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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.
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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.