Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken, potato and butternut squash oven-bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Combine garlic, salt, pepper, and sage in a small bowl. Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Quickly stir in the crème fraîche and then the coriander and season to taste.
Chicken, potato and butternut squash oven-bake is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken, potato and butternut squash oven-bake is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Prepare 8 chicken thighs with bones and skins left on
- Take 3 red onions, sliced
- Prepare 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Prepare 4 cloves garlic, chopped
- Take 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!
- Get 1 tsp Cajun seasoning
- Get 500 g new potatoes, in bite-sized chunks
- Take 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Get Salt
- Take Ground black pepper
Cut the potatoes into ¼ inch rounds. On a lined sheet pan, toss the potato rounds, butternut squash, garlic and onions with a drizzle of oil; season with ⅓ of the spice blend and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Arrange the vegetables in a single, even layer and nestle the chicken between the vegetables.
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.
Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Arrange the vegetables in a single, even layer and nestle the chicken between the vegetables. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a.
So that is going to wrap this up for this special food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
