Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken, potato and butternut squash oven-bake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Great recipe for Chicken, potato and butternut squash oven-bake.

Chicken, potato and butternut squash oven-bake is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken, potato and butternut squash oven-bake is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

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

Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Add butternut squash, potatoes, diced tomatoes, tomato paste, remaining chicken stock, apple juice, and bay leaves. Season with salt and pepper, to taste.

Steps to make Chicken, potato and butternut squash oven-bake:

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.

In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut. If you want your chicken thighs and butternut squash to be crispier use the large rimmed baking sheet. Or you can use a simple glass baking dish. One Pan Chicken & Squash Dinner.

So that’s going to wrap it up for this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!