Roasted Chicken and Spiced Butternut Squash
Serves
2
Total Time
45mins
Calories
1852
This one-pan wonder couldn’t be easier to prepare. Spiced chunks of vibrant butternut squash are roasted alongside chicken pieces, which allows the flavours to meld together and saves on the washing up! This is...
- Butternut squash350 gcoarsely chopped
- Fresh chili½coarsely chopped
- Fresh sage2 tablespoonscoarsely chopped
- Chicken quarters4
- Salt & pepper1 pinch
- Olive oil2 tablespoons
- Cumin seeds1 teaspoon
- Ground coriander1 teaspoon
- Paprika½ teaspoon
- Sugar snap peas250 g
Ingredients
- 1. Pre-heat oven - 220°C / 430°F
- 2. Add chicken quarters to a clean large roasting dish
- 3. Season with salt & pepper
- 4. Add butternut squash, olive oil, fresh chili, cumin seeds, ground coriander, paprika and fresh sage to a clean large mixing bowl
- 5. Toss until well combined
- 6. Place vegetables around chicken in roasting tray
- 7. Bake until golden brown - 30 min, 220°C / 430°F
- 8. Add sugar snap peas
- 9. Roast - 10 min, 220°C / 430°F
- 10. Transfer chicken to 2 plates
- 11. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
