One-pan baked chicken with squash, sage & walnuts

Ingredients

• 1 kg chicken thigh and drumstick pieces mixed
• 3 tbsp olive oil 
• 3  onions red peeled cut into large wedges
• 1  butternut squash peeled deseeded cut into wedges
• 1 bunch sage leaves picked
• 100 g walnut halves roughly chopped
• 1 tablespoon sherry vinegar good

Equipment

• oven
• tongs

Directions

1. Heat oven to 220C/200C fan/gas
2. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so its all skin-side up.
3. Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so its all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky.
4. Serve straight from the tin with some mashed potato.