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Baked chicken thighs with butternut squash and goat’s cheese recipe

Baked chicken thighs with butternut squash and goat’s cheese recipe

35 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

  • Serves 4 - 6
  • 10 mins to prepare and 45 mins to cook
  • 576 calories / serving
  • Freezable


  • 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

  • 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


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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.
  4. Scatter with the goat’s cheese and the remaining thyme leaves, and serve with a salad.

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