Keyword chicken, family meals, roast chicken, simple, traybake
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Cost £
Ingredients
500gpumpkin or butternut squash, sliced into wedges
2onions, cut into wedges
olive oil for roasting pan and fry-pan
4organic or free-range skin-on chicken thighs or legs
4rashers, smokey streaky bacon, chopped
large handful of sage leaves
2large garlic cloves, chopped
200mlchicken stock (homemade if possible)
large handful fresh flatleaf parsley, chopped
Instructions
Heat the oven to 200°C/180°C fan.
Toss the pumpkin/squash and onion with oil in a large roasting tin. Roast for 15 minutes or until beginning to soften and lightly char.
While that's happening, heat a little oil in a large frying pan over medium heat and cook the chicken, skin-side down, for 10 minutes or until the skin is golden and the fat has rendered.Then add the chopped bacon and cook for 2 minutes and add in most of the sage leaves.
Next, transfer the chicken, bacon and sage to the roasting tin with the vegetables (*keep your fry-pan close with the juices from the chicken etc to make the sauce). Pop the roasting tray back into the oven for 15 - 20mins or until the chicken is cooked and your vegetables nice and tender.
To make the sauce... add the garlic to the reserved frying pan with the chicken and bacon juices and stir over medium-low heat until fragrant.Add the stock, stirring to scrape up any crusty bits, then pour over the chicken and put back into the oven until piping hot.
Roughly chop the remaining sage leaves and parsley and scatter over the chicken and vegetables in the tray. Serve the traybake with mash.
Notes
TIP from Delicious Magazine: Make up to the end of step 3 up to 2 days ahead. Cool, cover and chill. Reheat until piping hot to complete the recipe.Inspired by: Delicious Magazine