Roast chicken traybake with squash sage and lemon crème fraîche
Ingredients
- 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
Instructions
Roast chicken traybake with squash, sage and lemon crème fraîche serves 4 original recipe by BBC.
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