Chicken and squash traybake
2 Oct 2018
by Dinna
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Background
This chicken and squash is perfect for midweek family meals or weekend get-togethers. It’s easy to prepare, zingy and delicious. You can spice it up with a chilli - just cut it in half and tuck between the vegetables.
Ingredients
- 8 chicken thighs/drumsticks
- 2 red onions
- 1 bell pepper
- 6 cloves of garlic
- 1 small butternut squash
- 1 lemon ( juiced & zested)
- 2 sprigs of rosemary, leaves only
- 2 Tbsp Dijon mustard
- 2 Tbsp olive oil
- Salt and pepper
- 1 chilli (optional)
Instructions
- Heat the oven to 180°C.
- Mix the olive oil, mustard, lemon zest& juice together in a small bowl. Finely chop the rosemary and add to the dressing
- Cut the onions into wedges, the pepper into large chunks. Peel the squash and cut into bite sized pieces
- Put the chicken pieces in a large tray, then scatter the onion, red pepper and squash pieces around them.
- Lightly crush the garlic cloves (in their skin) and tuck between the veggies.
- Brush the chicken and veggie pieces with the dressing. Pour over any remaining dressing.
- Cut the zested lemon into thin slices and put them on the chicken thighs.
- Cook in the oven for 45-60 minutes until tender and golden, turning the veg & chicken occasionally.
- Serve with steamed veggies or crispy salad.
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Categories
- Meal Type: - Bake - Everyday - Lunch - One Pot - Quick & Easy - Seasonal - Supper
- Cuisines: - USA
- Occasions: - Bonfire Night - Dinner Party - Thanksgiving
- Ingredients: - Chicken & Turkey - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Easy
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