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

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

  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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  • 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
  • Energy 2395kj 576kcal 29%
  • 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


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