A chicken traybake with sour cherries, lemony yoghurt-marinated thighs and early autumn squash makes an easy one-tin supper for four as September ends.
Serves4
Hands-on25 min, plus marinating
Oven1 hour
DifficultyEasy
A spiced yoghurt coating does two jobs here: it keeps the meat juicy while the skin blisters and chars in a hot oven. British Food Fortnight, run by Love British Food, starts on 26 September this year, and British butternut squash, in season now, roasts alongside the chicken, soaking up the juices.
Why it’s so good: Dried sour cherries simmered with cider vinegar and honey turn into a sharp, sticky glaze that cuts through the rich thighs, and toasted hazelnuts add crunch.
Make it easy: Marinate the chicken the night before and the tin goes into the oven within 10 minutes of getting home.
Method
Mix the 150g yoghurt, garlic, lemon zest and juice, ground cumin, paprika, thyme and 1 tsp salt in a large bowl. Slash each chicken thigh 2-3 times through the skin, add to the bowl and turn to coat. Cover and marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge.
Heat the oven to 220°C/200°C fan/gas 7. Put the squash and onions in a large roasting tin, about 30cm x 40cm, toss with the olive oil and cumin seeds, and season with salt and pepper. Roast for 15 minutes until the squash starts to colour at the edges.
Lift the chicken from the marinade, letting the excess drip back into the bowl, and nestle the thighs skin-side up among the vegetables. Discard the leftover marinade. Roast for 35-40 minutes until the skin is golden and charred in places and the chicken is cooked through, steaming hot with no pink meat and juices running clear.
Meanwhile, put the sour cherries, cider vinegar, honey and 3 tbsp water in a small pan. Simmer over a medium heat for 4-5 minutes until the cherries are plump and the liquid is syrupy. Toast the hazelnuts in a dry frying pan over a medium heat for 3-4 minutes, shaking often, until golden, then roughly chop.
Spoon the cherries and their syrup over the chicken and squash, then return the tin to the oven for 5 minutes until the glaze is bubbling and sticky.
Rest for 5 minutes, then scatter over the hazelnuts and parsley. Serve straight from the tin with the 100g yoghurt, seasoned with a pinch of salt, alongside.
Nutrition
Per serving (Serves 4)
Calories
720kcals
Fat
40g (11g saturated)
Protein
46g
Carbohydrates
50g (34g sugars)
Fibre
8g
Salt
1.8g
Quick wins, tips & make ahead
The chicken can marinate in the fridge for up to 24 hours; the longer it sits, the more tender the meat. Bring it out of the fridge 20 minutes before roasting.
Swap the squash for pumpkin or chunks of sweet potato, and the hazelnuts for fresh cobnuts or pistachios. Dried cranberries work in place of sour cherries, though the glaze will be sweeter, so use 1 tbsp honey.
Leftovers keep, covered, in the fridge for up to 2 days. Pull the chicken from the bone and reheat with the vegetables until steaming hot, or serve cold in wraps with extra yoghurt.
To feed 6, use 12 thighs and 2 roasting tins, swapping the tins between shelves halfway through cooking.
