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 with no pink showing. Serve with a green salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.