Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken, potato and butternut squash oven-bake is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.
Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Great recipe for Chicken, potato and butternut squash oven-bake.
To begin with this particular recipe, we have to prepare a few components. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Get 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Make ready 3 red onions, sliced
- Prepare 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Prepare 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Take 700 ml 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!
- Get 1 tsp Cajun seasoning
- Make ready 500 g new potatoes, in bite-sized chunks
- Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Prepare Handful fresh coriander, chopped
- Prepare Salt
- Get Ground black pepper
Tuck in the chicken breasts making sure that they are submerged. Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated.
Instructions to make Chicken, potato and butternut squash oven-bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
- Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
- 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.
- Stir in the flour to mix well and fry for a further minute.
- 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.
- Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes.
- Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
- 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.
- Quickly stir in the crème fraîche and then the coriander and season to taste.
- Serve immediately, piping hot onto warmed plates.
Distribute evenly between the two pans in a single layer. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. In a large bowl, add chicken thighs and cubed butternut.
So that’s going to wrap it up for this special food chicken, potato and butternut squash oven-bake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
