Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I am going to make it a bit unique. 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 favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chicken, potato and butternut squash oven-bake is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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
- Prepare 8 chicken thighs with bones and skins left on
- Take 3 red onions, sliced
- Get 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Take 4 cloves garlic, chopped
- Prepare 2 tbsp plain flour
- Prepare 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
- Get 500 g new potatoes, in bite-sized chunks
- Get 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Take Salt
- Get Ground black pepper
Serve chicken with squash and potatoes. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables.
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.
Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Sprinkle with chopped parsley as garnish if desired. Season chicken with olive oil, cumin, oregano, salt, and pepper.
So that is going to wrap this up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
