This squash, fennel and sage chicken traybake is full of the colours and flavours of Autumn. It’s also one of the easiest dishes I’ve come across with everything being thrown together in one tray! It’s also simply delicious served with green beans sprinkled with chopped up chestnuts!


  • 1 butternut squash, skinned, de-seeded and roughly chopped (organic if you can)
  • 2 medium fennel, cut into wedges
  • 1 lemon, cut into small wedges
  • 1-2 tablespoons olive oil
  • 4 chicken thighs  
  • 1 handful sage + extra for garnish
  • 3-4 garlic cloves, skinned and cut in half
  • Salt and pepper


  1. Pre-heat oven to 200ºC 
  2. Put the squash, fennel and lemon wedges in a roasting dish. Place the chicken amongst the vegetables. Drizzle over the olive oil, season with salt and pepper and place in the oven for 25 mins.
  3. After 25 minutes remove the tray from the oven and reduce the oven temperature to 180ºC. Tuck the sage leaves and garlic in amongst the vegetables after a quick stir.
  4. Return to the oven to cook for another 20-25 minutes, until the chicken skin is crispy and the flesh is cooked through.
  5. Add fresh sage leaves as a final garnish.