Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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. The chicken was so moist and tasty and the potatoes and butternut squash complimented each other nicely.

Chicken, potato and butternut squash oven-bake is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chicken, potato and butternut squash oven-bake is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you can achieve it.

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

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

Using a slotted spoon, transfer the chicken pieces to a bowl. While the chicken is cooking, melt butter in a skillet over medium heat. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine.

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.

Butternut squash twice baked potatoes are so good! A little sweet, a little spicy and would be the perfect side dish to your Thanksgiving table. Best part is these butternut squash twice baked potatoes can be made ahead. Simply stuff the potatoes and then right before broiling, add the cheddar cheese. In a large bowl, add chicken thighs and cubed butternut.

So that is going to wrap it up for this exceptional food chicken, potato and butternut squash oven-bake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in 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!