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AUTUMN CHICKEN and SQUASH TRAY BAKE
Serves: 4 6 Prep Time: 15 mins Cooking Time: 45 mins + resting
INGREDIENTS
8 x Sykes House Farm Chicken legs
Sea salt
Olive oil
Cracked pepper
½ teaspoon x chilli flakes
½ teaspoon x cinnamon
½ teaspoon x nutmeg
½ x edible squash – deseeded and cut into wedges (leave the skin on!)
8 x banana shallot – peeled and left whole
30g x butter – diced
Sage leaves
A few sprigs of thyme
Handful parsley
1 x large lemon – juice and zest
50ml x good olive oil
METHOD
METHOD
Preheat oven to 200c.
Score the chicken legs 3-4 times and add them to a large mixing bowl with a good drizzle of olive oil, the lemon zest, sea salt and a pinch of pepper. Coat the chicken legs well and place them into a large oven tray.
In a separate bowl, toss the squash wedges, shallots, nutmeg, cinnamon and a good glug of olive oil. Place them into any gaps between the chicken in the roasting tray. Add the sage leaves, thyme, butter and chilli flakes to the tray and place it into the oven for 45 minutes, giving the pan a shake from time to time.
Once the squash is golden brown, the shallots caramelised and the chicken is cooked through, remove the tray from the oven to rest for 5-10 minutes.
While the chicken is resting, place the lemon juice, parsley and 50ml olive oil into a blender and blitz on high until you have a smooth, herby dressing. Season with salt and pepper and drizzle this over the tray bake.
Serve immediately with crusty sour dough or baguette and enjoy!
