Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken, potato and butternut squash oven-bake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken, potato and butternut squash oven-bake is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken, potato and butternut squash oven-bake is something that I have loved my whole life. They are fine 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 get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Make ready 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Take 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Get 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
- Make ready 500 g new potatoes, in bite-sized chunks
- Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Make ready Handful fresh coriander, chopped
- Take Salt
- Make ready 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.
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.
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.
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