Alex Hollywood's rosemary chicken with roasted pecans, squash and blue cheese
She’s back in the This Morning kitchen with her favourite midweek meal: Alex Hollywood shows us how to make her delicious rosemary chicken tray-bake.
Rosemary chicken with roasted pecans, squash and blue cheese
Tray-bakes are the one-pot wonder of the oven, made with little effort and maximum flavour. I love the combinations of sweet butternut squash with its spice paring made in heaven, cinnamon, along with tangy blue cheese, crunchy pecans and herby roast chicken.
8 chicken thighs, boned, excess fat removed, skin on
400g butternut squash, peeled, deseeded and cut into big chunks
½ tsp ground cinnamon
A few sprigs of rosemary
2 tbsp olive oil
Salt and freshly ground pepper
40g pecan halves
50g blue cheese, such as Stilton or Gorgonzola
Preheat the oven to 200C / Gas Mark 6
Place the squash in a large roasting tin. Sprinkle with cinnamon, then add the rosemary and oil. Season well.
Nestle the chicken thighs in between the chunks of squash, season the skin then roast for 20 minutes
After 20 minutes, add the pecans. Cook for a further 10 minutes, then remove the roasting tin from the oven.
Crumble the cheese over the chicken, then tuck in and enjoy