A one-pan dinner recipe for Chicken, Butternut and Pear Bake
4 Chicken breasts (skin on)
500g Butternut squash, peeled
2 Red onions, peeled and cut into wedges
1 Small bunch of sage
Sea salt and olive oil
Pre-heat the oven to 180C/350F. Cut the butternut squash into large pieces and lay on to a tray. Peel the pears then cut in half and de-core and quarter the red onions.
Arrange the onion and pear on top of the squash and then drizzle with olive oil, season and top with the chicken breasts. Roughly chop the sage leaves and sprinkle over the tray along with the lemon zest.
Place the tray into the oven and cook for 45-60 minutes. I like to serve this with green beans and boiled rice.
Recipe provided by Beautiful Country, Beautiful Fruit.