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!
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 the thyme 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.
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