Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken, potato and butternut squash oven-bake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
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’s enjoyed by millions daily. They are nice and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Take 2 tbsp rapeseed oil
- Make ready 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Prepare 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Take 4 cloves garlic, chopped
- Prepare 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!
- Prepare 1 tsp Cajun seasoning
- Take 500 g new potatoes, in bite-sized chunks
- Take 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Make ready Handful fresh coriander, chopped
- Make ready Salt
- Prepare Ground black pepper
I would happily forego my piece of turkey to pile on the sides and stuffing nice and high. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Tuck in the chicken breasts making sure that they are submerged. Sprinkle with the fresh rosemary, sage and thyme.
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.
Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer. It tastes so yummy, I cooked the whole thing in my crock pot. I threw in the butternut squash the last little bit so it was still firm but heated through after roasting earlier in the day.
So that is going to wrap it up with this special food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
