Recipe: Delish Chicken, potato and butternut squash oven-bake

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Before you jump to Chicken, potato and butternut squash oven-bake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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The kitchen on its own offers you many small ways by which energy and money can be saved. Green living is not really that hard. Largely, all it requires is a little bit of common sense.

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

The ingredients needed to cook Chicken, potato and butternut squash oven-bake:

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

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..

You could also coat the pan in butter or cover it with aluminum foil to prevent the squash from sticking to the bottom. Butternut squash, simply referred to as squash, is botanically a fruit. However, it can be roasted The pulp of the butternut squash is best processed through oven-roasting, steaming, or baking. Oven-roast the squash and transfer it to a large bowl. Add the cooked potatoes and mash them all.

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