How to Cook Yum-Yum Chicken, potato and butternut squash oven-bake

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Before you jump to Chicken, potato and butternut squash oven-bake recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

Ingesting healthy foods makes all the difference in the way we feel. If we eat more healthy foods and less of the unhealthy ones we generally feel much better. A little bit of pizza will not make you feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. Finding snack foods that really help us feel better and increase our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that can be used when you need a fast pick me up.

Whole grain foods are an excellent choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain options.

A large assortment of quick health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let's go back to chicken, potato and butternut squash oven-bake recipe. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you achieve that.

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

1. Prepare 2 tbsp of rapeseed oil.
2. You need 8 of chicken thighs with bones and skins left on.
3. You need 3 of red onions, sliced.
4. Take 1 of leek, sliced.
5. Get 1 of red chili with seeds, chopped.
6. Get 4 cloves of garlic, chopped.
7. Use 2 tbsp of plain flour.
8. Prepare 700 ml of 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 of Cajun seasoning.
10. Use 500 g of new potatoes, in bite-sized chunks.
11. Use 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
12. Get Handful of fresh coriander, chopped.
13. Get of Salt.
14. Get of Ground black pepper.

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..

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