Hello everybody, I hope you’re having an incredible day today. 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 food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken, potato and butternut squash oven-bake is something which I have loved my whole life.
To begin 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:
- Prepare 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Make ready 3 red onions, sliced
- Prepare 1 leek, sliced
- Prepare 1 red chili with seeds, chopped
- Make ready 4 cloves garlic, chopped
- Get 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!
- Make ready 1 tsp Cajun seasoning
- Prepare 500 g new potatoes, in bite-sized chunks
- Prepare 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Make ready Handful fresh coriander, chopped
- Prepare Salt
- Prepare Ground black pepper
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. Distribute evenly between the two pans in a single layer.
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.
Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper, to taste. If you want your chicken thighs and butternut squash to be crispier use the large rimmed baking sheet. Or you can use a simple glass baking dish.
So that’s going to wrap this up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
