Recipe: Delicious Chicken, potato and butternut squash oven-bake

Chicken, potato and butternut squash oven-bake. This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate. After baking in the oven I removed the skin and then covered it with butter, sea salt, fresh pepper, sprinkled brown sugar over it, and placed it back in the oven under the broiler just long. One Pan Meal-Baked chicken and Potatoes - Drumsticks with potatoes baked in garlic, paprika, and olive oil.

Place butternut squash in a single layer onto one side of the prepared baking sheet. Two questions, could I use red new potatoes in place of the squash? Would the potatoes need to pre cook a bit in the microwave to. You can cook Chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken, potato and butternut squash oven-bake

1. Prepare 2 tbsp of rapeseed oil.
2. It's 8 of chicken thighs with bones and skins left on.
3. You need 3 of red onions, sliced.
4. Prepare 1 of leek, sliced.
5. It's 1 of red chili with seeds, chopped.
6. You need 4 cloves of garlic, chopped.
7. Prepare 2 tbsp of plain flour.
8. It's 700 ml of 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!.
9. You need 1 tsp of Cajun seasoning.
10. It's 500 g of new potatoes, in bite-sized chunks.
11. Prepare 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
12. Prepare Handful of fresh coriander, chopped.
13. You need of Salt.
14. It's of Ground black pepper.

Butternut squash is a healthy, versatile vegetable that can be cooked in a number of ways. Learn how to bake, roast, and mash butternut squash to use in different dishes. Enjoy this mashed squash immediately, while it's hot. You can eat it on its own or as a side with chicken, beef, or veggies.

Chicken, potato and butternut squash oven-bake step by step

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
3. 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..
4. Stir in the flour to mix well and fry for a further minute..
5. 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..
6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
8. 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..
9. Quickly stir in the crème fraîche and then the coriander and season to taste..
10. Serve immediately, piping hot onto warmed plates..

Baked Chicken with Potatoes and Butternut squash II Baked Chicken. Butternut squash, simply referred to as squash, is botanically a fruit. However, it can be roasted The pulp of the butternut squash is best processed through oven-roasting, steaming, or baking. Oven-roast the squash and transfer it to a large bowl. Add the cooked potatoes and mash them all.