How to Make Perfect Chicken, potato and butternut squash oven-bake

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This is a great weeknight one-pan. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. The jacket-style potatoes and the brined potatoes, however, required more time and attention than Kitchn's.

You need rapeseed oil.
You need chicken thighs with bones and skins left on.
Provide red onions, sliced.
Use leek, sliced.
You need red chili with seeds, chopped.
Provide garlic, chopped.
Use plain flour.
You need to prepare 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!.
Prepare Cajun seasoning.
You need new potatoes, in bite-sized chunks.
You need crème fraîche or 0-fat Greek yoghourt.
You need fresh coriander, chopped.
Prepare Salt.
Provide Ground black pepper.

Short Tips:

When storing active ingredients that you will use for cooking it is a great habit to stock them in huge amounts and also freeze them in plastic bags. This will make preparing food easier and also faster. For example, when preparing veggies, you can just pull them out of the freezer as well as just steam them.

Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C)..
Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside..
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..
Stir in the flour to mix well and fry for a further minute..
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..
Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes..
Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks..
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..
Quickly stir in the crème fraîche and then the coriander and season to taste..
Serve immediately, piping hot onto warmed plates..

Butternut squash, simply referred to as squash, is botanically a fruit. However, it can be roasted The pulp of the butternut squash is best processed through oven-roasting, steaming, or baking. Oven-roast the squash and transfer it to a large bowl. Add the cooked potatoes and mash them all. Oven Baked Butternut Squash with no peeling or cubing.

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