Hello, I’m Kate. Today, I will show you a way to prepare chicken, potato and butternut squash oven-bake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken, potato and butternut squash oven-bake Recipe
Chicken, potato and butternut squash oven-bake is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chicken, potato and butternut squash oven-bake is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. 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:
- Take 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Take 3 red onions, sliced
- Take 1 leek, sliced
- Make ready 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 and 500 ml of stock. It’s fine both ways!
- Prepare 1 tsp Cajun seasoning
- Prepare 500 g new potatoes, in bite-sized chunks
- Take 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Prepare Salt
- Prepare Ground black pepper
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 sausage onto warmed plates.
So that’s going to wrap it up for this special dish chicken, potato and butternut squash oven-bake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
