Tangy chicken and squash tray bake
Chef:
Fay Ripley
Prep:
15 mins
Cook:
45 mins
8 free-range chicken thighs
1 butternut squash
2tbsp olive oil
4 heaped tsp Dijon mustard
3 heaped tsp dried tarragon
Finely grated zest and juice of 1 lemon
Preheat the oven to 180°C (fan), 200°C, gas mark 6.
Trim the fatty, flappy bits off the chicken thighs but leave some skin on. Deseed the squash and chop into bite-sized chunks. Throw in a large oven dish with the chicken thighs. Mix the rest of the ingredients together, stir and cover the chicken and squash thoroughly in the mix, then bake for 45 minutes till golden and the chicken is cooked through. Season and serve with something green that excites you.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners, Healthy, Quick Meals, One Pot
Special Info
Gluten free, Nut free, Pregnant Mums
Level of Difficulty
Easy
If squash is a challenge it also works brilliantly with aubergine, parsnips or parboiled potatoes.
Baby biz: Just whizz or chop some soft bits with a little stock.
