Recipe of Homemade Chicken, potato and butternut squash oven-bake

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken, potato and butternut squash oven-bake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.

To get started with this recipe, we must 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. Get 2 tbsp rapeseed oil
2. Prepare 8 chicken thighs with bones and skins left on
3. Prepare 3 red onions, sliced
4. Make ready 1 leek, sliced
5. Make ready 1 red chili with seeds, chopped
6. Get 4 cloves garlic, chopped
7. Make ready 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. Get 1 tsp Cajun seasoning
10. Prepare 500 g new potatoes, in bite-sized chunks
11. Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
12. Make ready Handful fresh coriander, chopped
13. Get Salt
14. Make ready 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 exceptional food chicken, potato and butternut squash oven-bake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!