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Butternut squash, chicken and thyme tray roast

Vibrant, buttery and sweet, pumpkins and squash are at their best during the autumn months. Perfect for roasting, pair them with chicken and fragrant thyme.

  • Timer Prep 10 min
    Cook 56 min
  • Chart 285.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Slice the garlic cloves. Cut each of the red onions into 8 wedges. Peel, deseed and cut the butternut squash into chunks.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the oil in a large, non-stick roasting tin and heat over a medium hob. Add the chicken thighs and cook for 3-4 minutes on one side, until golden.
  3. 3 Turn and cook for a further 2-3 minutes. Remove from the tin and set aside.
  4. 4 Add the onions and squash to the tin and cook, turning occasionally, for 5-6 minutes, until golden.
  5. 5 Add the garlic and cook for a further 1 minute.
  6. 6 Return the chicken to the tin and scatter with the thyme. Season, then transfer to the oven and roast for 40 minutes, or until the chicken is cooked through.
  7. 7 Put the roasting tin over a low heat on the hob and stir in the crème fraîche and chicken stock. Bubble for 2 minutes, then serve.
  • Average per serving
  • Calories 285.0kCal
  • Fat15.9g
  • Saturated6.3g
  • Salt0.18g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg