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Variety to Homemade Tasty Chicken, potato and butternut squash oven-bake

Hoping to eat Chicken, potato and butternut squash oven-bake a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with clear ways on preparing a Chicken, potato and butternut squash oven-bake like a famous chef made.

Chicken, potato and butternut squash oven-bake

We hope you got benefit from reading it, now let's go back to chicken, potato and butternut squash oven-bake recipe. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you do it.

To cook an extraordinary Chicken, potato and butternut squash oven-bake, below are the ingridients required:

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

After readying the materials, now you are ready to make your appetizing Chicken, potato and butternut squash oven-bake by following the procedures on this section:

  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..

Drizzle with olive oil, and season with salt and pepper. Peel, seed and roughly chop the butternut squash. Mash the cooked squash with a potato masher then stir in a generous knob of butter and the grated orange zest, to taste. Place butternut squash, potatoes and onion in foil-lined pan. Butternut squash is a healthy, hearty vegetable for a side dish or a light meal.

Recipe : Chicken, potato and butternut squash oven-bake

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step by step to make Chicken, potato and butternut squash oven-bake

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