This article was written for Annabel & Grace, which is now part of Rest Less.
Most recently, I made Roast Chicken, Squash & Red Onion With Lemon and Rosemary. I have a particular fondness for roasted lemons – sadly Husband does not, but hey, he can leave them on the side of his plate! The chicken skin was ab fab – crispy and sweet from the honey glaze.
Will definitely be making this one again. It’s like Sunday lunch but much easier!
Roast Chicken, Squash & Red Onion With Lemon and Rosemary
Ingredients serves 2
500g free range chicken thighs/drumsticks, skin on
300g squash (I used butternut)
Red onion, cut into eighths
Lemon, cut into eighths
6 cloves of garlic
4 – 5 springs fresh rosemary
Olive oil
2 – 3 tbsn runny honey
Sea salt and freshly ground pepper
How to prepare
Preheat your oven to 180 degrees C fan/200 degrees C / gas 6. Place the chicken, squash, red onion, lemon, garlic and rosemary in a large roasting tin. Splash over a generous amount of olive oil, drizzle over the honey, then season generously.
Mix the ingredients together with a large spoon (or your hands) so that everything is evenly coated in the oil and honey, then place into the oven for 1 hour until the skin is crispy and golden brown. Serve immediately.
Another quick one pot dish – Gado Gado
Fancy a copy for your kitchen?
