Baked chicken thighs with butternut squash and goat’s cheese recipe
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- Serves 4 - 6
- 10 mins to prepare and 45 mins to cook
- 576 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 2395kJ 576.0kcal
- Fat
- 41g
- Saturates
- 13g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 19.2gProtein 34.0gFibre 3.3g
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- 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
