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Chicken, potato and butternut squash oven-bake
Chicken, potato and butternut squash oven-bake

Before you jump to Chicken, potato and butternut squash oven-bake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons for doing this. Poor diet is one factor in diseases such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to adopt a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets demand much work and will significantly alter how they live and eat. It is possible, though, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.

One way to approach this to begin seeing some results is to understand that you do not have to alter everything at once or that you should altogether eliminate certain foods from your diet. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight 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 that.

The ingredients needed to cook Chicken, potato and butternut squash oven-bake:
  1. Provide 2 tbsp rapeseed oil
  2. You need 8 chicken thighs with bones and skins left on
  3. Prepare 3 red onions, sliced
  4. Provide 1 leek, sliced
  5. Use 1 red chili with seeds, chopped
  6. You need 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. Provide 1 tsp Cajun seasoning
  10. Get 500 g new potatoes, in bite-sized chunks
  11. Provide 4 tbsp crème fraîche or 0-fat Greek yoghourt
  12. Use Handful fresh coriander, chopped
  13. Use Salt
  14. Provide 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.

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