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Chicken and squash traybake

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.  
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat the oven to 180°C.
  2. Mix the olive oil, mustard, lemon zest& juice together in a small bowl. Finely chop the rosemary and add to the dressing
  3. Cut the onions into wedges, the pepper into large chunks. Peel the squash and cut into bite sized pieces
  4. Put the chicken pieces in a large tray, then scatter the onion, red pepper and squash pieces around them.
  5. Lightly crush the garlic cloves (in their skin) and tuck between the veggies.
  6. Brush the chicken and veggie pieces with the dressing. Pour over any remaining dressing.
  7. Cut the zested lemon into thin slices and put them on the chicken thighs.
  8. Cook in the oven for 45-60 minutes until tender and golden, turning the veg & chicken occasionally.
  9. Serve with steamed veggies or crispy salad.