Roast chicken traybake with squash recipe
Roast chicken traybake with squash, sage and lemon crème fraîche This simple traybake elevates classic squash and sage with mushrooms, capers and a lovely lemon crème fraîche dressing. 1 small butternut squash, cut into 2cm/¾in slices, seeds removed1½ lemons, 1 cut into quarters and ½ zested1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in3 tbsp olive oil1 whole garlic bulb, halved horizontally10 fresh sage leaves15g/½oz dried mushrooms (such as shiitake or mixed)150g/5½oz crème fraîche 1 tbsp capers, roughly chopped250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honeysea salt flakes and freshly ground black pepper 1 small butternut squash, cut into 2cm/¾in slices, seeds removed 1½ lemons, 1 cut into quarters and ½ zested 1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in 3 tbsp olive oil 1 whole garlic bulb, halved horizontally 10 fresh sage leaves 15g/½oz dried mushrooms (such as shiitake or mixed) 150g/5½oz crème fraîche 1 tbsp capers, roughly chopped 250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honey sea salt flakes and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes.Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside.Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.)Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Recipe tips You can add the juices from the tin into the crème fraiche, or mop them up with crusty bread. Any leftovers are fantastic stirred through a bag of pre-cooked puy lentils.