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Roast chicken traybake with squash, sage and lemon crème fraîche
Fruit and vegetables
1 small
butternut squash
, cut into 2cm/¾in slices, seeds removed
1½
lemons
, 1 cut into quarters and ½ zested
1 whole
garlic
bulb, halved horizontally
10 fresh
sage
leaves
15g/½oz dried
mushrooms
(such as shiitake or mixed)
250g/9oz mixed
mushrooms
, thickly sliced or whole if small (such as shiitake and portobello)
Tins, packets and jars
1 tbsp
capers
, roughly chopped
Cooking ingredients
3 tbsp
olive oil
1 tbsp
honey
sea salt flakes and freshly ground
black pepper
Dairy, eggs and chilled
150g/5½oz
crème fraîche
Meat, fish and poultry
1kg/2lb 4oz free-range
chicken thighs
, skin-on and bone-in
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