Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I will 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 recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Chicken, potato and butternut squash oven-bake is something that I have loved my entire life. They are nice and they look fantastic.
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 must 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
- Get 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Prepare 1 leek, sliced
- Prepare 1 red chili with seeds, chopped
- Get 4 cloves garlic, chopped
- Prepare 2 tbsp plain flour
- Prepare 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!
- Take 1 tsp Cajun seasoning
- Make ready 500 g new potatoes, in bite-sized chunks
- Take 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Take Handful fresh coriander, chopped
- Get Salt
- Make ready Ground black pepper
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Steps 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.
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. 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.
So that is going to wrap it up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
