Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken, potato and butternut squash oven-bake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my entire life.
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To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Get 3 red onions, sliced
- Take 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Get 4 cloves garlic, chopped
- Make ready 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!
- Make ready 1 tsp Cajun seasoning
- Take 500 g new potatoes, in bite-sized chunks
- Get 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Take Handful fresh coriander, chopped
- Make ready Salt
- Prepare Ground black pepper
Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well.
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.
Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Sprinkle with chopped parsley as garnish if desired. Roast Chicken with Potatoes & Butternut Squash Recipe.
So that is going to wrap this up for this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
