• 1kg chicken thighs and drumsticks
  • 200g shallots, peeled and halved
  • 750g baby potatoes, cut into thick wedges
  • 400g butternut squash, peeled, deseeded and cut into wedges
  • 4 cloves garlic, unpeeled
  • 1 tbsp rapeseed oil
  • 30g walnut halves
  • 15g fresh thyme, leaves picked, with a few washed sprigs left whole to garnish
  • 50g goat's cheese, crumbled


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat. Season with freshly ground black pepper and roast in the oven for 45 minutes, turning halfway through.

  2. 2

    Remove the tray from the oven and stir through the walnuts and the thyme leaves. Roast for a further 10 minutes until the chicken is cooked through, the skin is crispy, the veg is tender and the walnuts are toasted. To serve, scatter over the goat's cheese and garnish with the thyme.

Nutritional Details

Each serving provides
  • Energy 2374kj 567kcal 28%
  • Fat 30.0g 43%
  • Saturates 7.8g 39%
  • Sugars 7.8g 9%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

34.3g carbohydrate 6.8g fibre 36.4g protein

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