Roast chicken traybake with squash, sage and lemon crème fraîche

1. 1

   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.

2. 2

   Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes.

3. 3

   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.

4. 4

   In another small bowl, mix the crème fraîche with the lemon zest, then set aside.

5. 5

   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.

6. 6

   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.)

7. 7

   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.

8. 8

   Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.