Squash, Fennel and Sage Chicken Traybake
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Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This squash, fennel and sage chicken traybake, is full of the flavours of autumn. It's a one pot, hands off no fuss dish.
Ingredients
  • 1 small squash, approx 500g, cut in half and into wedges 5cm long
  • 2 medium fennel, cut into wedges
  • 1 lemon, cut into ¼
  • 1 tablespoon olive oil
  • 2 organic chicken legs (or a combination of 4 thighs and drumsticks)
  • 1 handful sage + extra for garnish
  • 3-3 garlic cloves, skin on, bashed,
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
Instructions
  1. Pre-heat oven to 200ºC (fan)
  2. Nestle the squash, fennel and lemon wedges in a roasting dish, and sprinkle over ½ teaspoon sea salt. Drizzle over the olive oil, then place the two chicken legs on top. Place the roasting dish in the oven and cook for 25 mins.
  3. After 25 minutes remove the tray from the oven and reduce the oven temperature to 180ºC (fan). tuck the sage leaves and garlic in amongst the veg and drizzle over the balsamic vinegar.
  4. Return to the oven to cook for another 15-20 minutes, until the chicken skin is crispy and the flesh is cooked through (juices will run clear, and skin will no longer be pink at the deepest part).
  5. Take the pan to the table and serve with sourdough bread or toast smeared with garlic cloves and drizzled with olive oil.
  6. Add fresh sage leaves and nasturtium flowers as a final flourish.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/chicken-traybake-squash-fennel-sage/