Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken, potato and butternut squash oven-bake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we must 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
- Get 8 chicken thighs with bones and skins left on
- Make ready 3 red onions, sliced
- Prepare 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Get 4 cloves garlic, chopped
- Take 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!
- Get 1 tsp Cajun seasoning
- Make ready 500 g new potatoes, in bite-sized chunks
- Prepare 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Prepare Handful fresh coriander, chopped
- Make ready Salt
- Prepare Ground black pepper
Return the chicken to the pan and add the chopped potatoes and butternut squash cubes. Arrange the chicken pieces, skin side up, on one half of a large, rimmed baking sheet. Add the butternut squash and onion, and toss until evenly coated. Lightly season the chicken pieces with salt.
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.
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. Sprinkle with chopped parsley as garnish if desired. Place the whole mixture into a large oven proof pan or baking sheet and place the in oven. Remove from oven and allow to cool down for a couple of minutes before serving.
So that’s going to wrap this up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
