Recipe: Tasty 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.

Cut the butternut squash and sweet potatoes into wedges. This duo pairs nicely with Oven baked chicken and roasted butternut squash either string beans or purple cauliflower. Watch this channel for those recipes. You can have Chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken, potato and butternut squash oven-bake

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

Oven Baked Butternut Squash with no peeling or cubing. Therefore this baked butternut squash recipe makes an easy weeknight side dish. Especially in late Fall-Winter months when local squash is an abundance and summer veggies scarce. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another.

Chicken, potato and butternut squash oven-bake instructions

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..

Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well. Twice Baked Butternut Squash is the same concept as twice baked potatoes. You roast the squash, scoop out the filling, mash it up and add a bunch of good stuff to it, then put it back in it's shell and bake it again. Chicken and veggies in a creamy sauce topped with crispy potatoes. My Creamy Chicken and Potato Bake is a whole meal in one dish!