Nutritional values:
Kcals 336 (1408Kj);
fat 18g;
saturated fat 4g;
sodium 82mg;
fibre 3g

Preparation time: 10 minutes

Cooking time: 30–40 minutes

8 chicken thighs, skin on
1 butternut squash, about
1kg (2lb), peeled, deseeded and cut into large chunks
2 red onions, cut into wedges
8 garlic cloves
2 small lemons
1 tbsp clear honey
2 tbsp olive oil
6 rosemary sprigs freshly ground black pepper

Place the chicken thighs, butternut squash, onion wedges and 6 of the garlic cloves in a single layer in a large roasting tin (or use 2 medium tins).
Grate the rind from 1 lemon and squeeze the juice and set aside.
Slice the other into wedges and add to the roasting tin.
Crush or finely chop the remaining garlic and mix with the lemon rind and juice, honey and oil. Pour the mixture over the chicken and vegetables.
Sprinkle over the rosemary and season with black pepper.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 30–40 minutes, or until the chicken is cooked through.

Serves 4

Nutritional tip

Skinning the chicken thighs before cooking them would reduce the amount of fat by 7g and saturated fat by 2g.