Roast rosemary chicken recipe

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Roast rosemary chicken with squash and pecans 02ae97ee d9be 4c85 bc5b fd5a45e06819 0 472x310
  • Rating: 4 stars
  • Cost per serving: £1.90
  • 5 mins to prepare and 40 mins to cook Takes: 5 mins to prepare and 40 mins to cook
  • 4 Serves: 4

Preheat oven to Gas 6, 200°C, fan180°C.

Peel and cut 2 red onions into segments. Peel, de-seed and chop a small squash. Cut 1 bulb garlic in half horizontally. Spread everything out on a roasting tray and put 8 chicken thighs on top.

Drizzle over some olive oil and balsamic vinegar. Mix together, then roast for 20 minutes. Add 2tbsp chopped fresh rosemary and 50g (2oz) chopped pecans.

Return to the oven for 15-20 minutes until the chicken is cooked. Serve with a green salad.

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  • 2 red onions, peeled and cut into segments
  • 1 small squash, peeled, deseeded and chopped
  • 1 bulb garlic, cut into half horizontically
  • 8 chicken thighs
  • olive oil
  • balsamic vinegar
  • 2tbsp fresh rosemary, chopped
  • 50g (2oz) pecans, chopped
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1 of you five-a-day Each serving contains
  • Calories 350 17%
  • Sugar 7.5g 8%
  • Fat 16g 23%
  • Saturates 2g 10%
  • Salt 0.2g 3%
of an adult's Reference Intake amount. Find out more
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