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Mother and Baby

Roasted Chicken with Butternut Squash

  • Serves: 4
  • Preparation time: 25 Minutes

Method

This is a tasty one-tray bake so minimal washing up – result!

1. Arrange the squash, onion and chicken, skin side up, in a roasting tin.

2. Drizzle over the oil, season to taste and toss to make sure everything is well coated in oil.

3. Place in a preheated oven at 200°C/gas mark 6 for 15 minutes.

4. Drizzle over the balsamic vinegar and scatter the walnuts and sage leaves around the chicken.

5. Return to the oven for 5-10 minutes until the squash is tender and the chicken is cooked through.

6. Serve with crusty bread and green salad.

This recipe is from Hamlyn All Colour: Quick Cook One Pot Meals by Emma Lewis, published by Hamlyn, £4.99.

Nutrition

N/A

Puree

Blend some of the cooked butternut squash with some of the cooked chicken (without the bone)

Finger Food

Give your baby some of the chopped squash and chicken
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