Easiest Way to Make Perfect Chicken, potato and butternut squash oven-bake

Hello everybody, it is Drew, welcome to our recipe page. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken, potato and butternut squash oven-bake is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Make ready 2 tbsp rapeseed oil
2. Make ready 8 chicken thighs with bones and skins left on
3. Make ready 3 red onions, sliced
4. Prepare 1 leek, sliced
5. Make ready 1 red chili with seeds, chopped
6. Make ready 4 cloves garlic, chopped
7. Take 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. Make ready 1 tsp Cajun seasoning
10. Get 500 g new potatoes, in bite-sized chunks
11. Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
12. Get Handful fresh coriander, chopped
13. Prepare Salt
14. Prepare Ground black pepper

Instructions 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.

So that’s going to wrap it up for this special 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 is gonna be more 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. Thank you for reading. Go on get cooking!