Ingredients

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

Method
step 1
Heat oven to 220C/200C fan/gas 7. 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 it’s all skin-side up.

step 2
Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it’s all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.