EquipmentRoasting tin about 40 × 30cm, large enough for six thighs in one layer; digital meat thermometer.
Ingredients
0 of 11 ready
Method
- Heat the oven to 220°C conventional (200°C fan). Use a roasting tin large enough to hold the six thighs in one layer without overlapping.
- Put the squash, chickpeas, onion wedges, whole tomatoes and unpeeled garlic in the tin. Sprinkle over the crumbled chicken stock cube, add the olive oil and a little black pepper, then toss well. Go lightly with salt because the stock cube is already seasoned. Nestle in the lemon halves, cut-side up.
- Pat the chicken thighs dry and season lightly with salt and black pepper. Arrange them skin-side up on top of the vegetables, keeping the skins exposed.
- Roast uncovered for 50–60 minutes. After about 35 minutes, check the vegetables around the edges and gently turn any that are catching, keeping the chicken skin uppermost. If the tin is drying out, add a small splash of water around the vegetables.
- For the final 5 minutes, scatter the chopped sage into the vegetables and juices. The squash should be tender and the chicken skin golden. Check the thickest part of each thigh, avoiding the bone: it should reach 75°C for 30 seconds. Cook a little longer if needed.
- Leave to rest for 5 minutes. Carefully squeeze the softened garlic out of its skins and stir it through the vegetables and juices. Squeeze over the roasted lemon juice, starting with one half and adding more to taste. Discard the garlic skins and lemon pips.
- Serve the chicken on top of the vegetables and chickpeas, spooning the lemony roasting juices around it.
Top tip
Keep the chicken skin exposed so it crisps as it roasts. If the vegetables begin to catch or the tin looks dry, add a small splash of water around them.
Serve with
A complete meal as it is, with green beans or broccoli if you fancy some greens. Crusty bread is useful for the roasting juices.
Allergen note
Check the chicken stock cube packaging for allergens, particularly celery and cereals containing gluten.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze. Reheat only once until steaming hot throughout.
