Step-by-Step Guide to Make Super Quick Homemade Chicken, potato and butternut squash oven-bake

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. One of my favorites. This time, 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 well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Chicken, potato and butternut squash oven-bake is something that I have loved my whole life. They’re nice and they look fantastic.

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