Recipe: Perfect Chicken, potato and butternut squash oven-bake

Recipe: Perfect Chicken, potato and butternut squash oven-bake Delicious, fresh and tasty.

Chicken, potato and butternut squash oven-bake. Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. The chicken was so moist and tasty and the potatoes and butternut squash complimented each other nicely.

Great recipe for Chicken, potato and butternut squash oven-bake.

One of our favourite comfort meals, this dish uses chicken thighs, always so tasty yet very economical.

There is ample scope to vary the supporting ingredients to suit individual taste as the core elements are robustly flavoured.

You can cook Chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken, potato and butternut squash oven-bake

1. You need of rapeseed oil.

2. It’s of chicken thighs with bones and skins left on.

3. You need of red onions, sliced.

4. Prepare of leek, sliced.

5. You need of red chili with seeds, chopped.

6. You need of garlic, chopped.

7. Prepare of plain flour.

8. You need of vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!.

9. It’s of Cajun seasoning.

10. You need of new potatoes, in bite-sized chunks.

11. You need of crème fraîche or 0-fat Greek yoghourt.

12. Prepare of fresh coriander, chopped.

13. Prepare of Salt.

14. It’s of Ground black pepper.

Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole.

Using a slotted spoon, transfer the chicken pieces to a bowl.

In a large bowl, add chicken thighs and cubed butternut.

Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut.

Chicken, potato and butternut squash oven-bake step by step

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..

2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..

3. Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking..

4. Stir in the flour to mix well and fry for a further minute..

5. Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture..

6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..

7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..

8. When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked..

9. Quickly stir in the crème fraîche and then the coriander and season to taste..

10. Serve immediately, piping hot onto warmed plates..

Butternut Squash is the key ingredient in this recipe.

I am telling you if you like squash - prepare to be amazed!

As the Chicken Thighs roast, the juices seep out and into the Butternut Squash permeating it with flavor.

The garlic, thyme, paprika and a little kick from the pepper flakes makes this one pan meal wonder - well, absolutely.

This casserole is very easy to make.