* 1 kg Chicken pieces, thighs,legs / drumsticks - leave the skin on - if you have the time, Tenderise using the tip below.
* 3 tablespoons Olive oil
* 3 Onions, each roughly cut into about 6 segments
* 3 Cloves of Garlic, peeled and crushed under the blade of a large knife
* ½ teaspoon Chili flakes
* 1 Butternut squash peeled and cut into Wedges - (About 600 g of Squash flesh if using other Squashes)
* A large bunch of Sage leaves, stems removed
* 100g Walnuts, crushed with the palm of your Hand
* 2 tablespoons of Sherry vinegar
* Sea salt and Freshly ground black pepper

===Method===
* Rub the base of a Roasting tin with a little Olive oil
* Add the Squash, Onions, Garlic,Chili flakes and Chicken and season with Salt and Pepper
* Drizzle over with the remaining Olive oil and toss well so everything is coated
* Roast for 25 minutes
* Drain out any excess liquid, otherwise it is likely to stew rather than roast.
* Add the Sage and Walnuts ad the Sherry vinegar, stir with a wooden spatula to de-glaze the pan if required. (I added some huge sprigs of sage and cutting celery. I left them whole as they are easier to remove that way.)
* Mix well and Roast for a further 30 minutes

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