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Sunny Chicken Tray Bake

Why sunny? The butternut squash look like sunshine on a plate, add flavours from the Eastern Mediterranean and it’s a sunny chicken tray bake. Please buy a whole butternut rather than ready prepared in a packet. Cut the top and bottom off the squash, use a vegetable peeler to remove the skin and a spoon to dig out the seeds, this will save money!

I know that I sometimes use ingredients you may not have used before such as dukkah, however, if you put the ingredient into the search section on the site, it will show you all other recipes which use that ingredient.

4 tbsp dukkah spice mix

1 tsp cinnamon

1/2 tsp salt

4 vegetable oil

8 skinless boneless chicken thigh fillets

1 butternut squash, peeled deseeded and cut into chunks

1 red onion, cut into fat slices

1 tbsp dried mint

1 tbsp dried oregano

1/2 tsp chilli flakes (optional)

3 tbsp olive oil

Preheat the oven to 180c fan.

In a bowl mix the dukkah, cinnamon and salt with the vegetable oil. Drop the fillets into the marinade and make sure everything is evenly coated, set aside.

Put the butternut squash and onion in large roasting tin. Sprinkle with the dried herbs, and chilli flakes if using, drizzle with oil and toss everything to coat. Season with salt and pepper. Place in the oven for 20 minutes.

Meanwhile heat a frying pan over a medium heat, and working in batches, cook the chicken thighs for 5 minutes on each side until turning golden. When all are pieces are browned, nestle them in the roasting tin with the butternut squash and cook for a further 15 minutes.

Serve as it comes or with couscous.

Butternut squash ready to bake
Fry the chicken coated in marinade
Combine cooked chicken and roasted butternut squash
Sunny chicken tray bake

Sunny chicken tray bake

Jules
Why sunny? The butternut squash look like sunshine on a plate, add flavours from the Eastern Mediterranean and it's a sunny chicken tray bake. Please buy a whole butternut rather than ready prepared in a packet. Cut the top and bottom off the squash, use a vegetable peeler to remove the skin and a spoon to dig out the seeds, this will save money!
I know that I sometimes use ingredients you may not have used before such as dukkah, however, if you put the ingredient into the search section on the site, it will show you all other recipes which use that ingredient.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Middle East
Servings 4 people
Calories 466 kcal

Ingredients
  

  • 4 tbsp dukkah spice mix
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 8 boneless skinless chicken thigh fillets
  • 1 butternut squash peeled and cut into chunks
  • 1 red onion cut into fat slices
  • 1 tbsp dried mint
  • 1 tbsp dried oregano
  • 1/2 tsp chilli flakes (optional)
  • 3 tbsp olive oil

Instructions
 

  • Preheat the oven to 180c fan.
  • In a bowl mix the dukkah, cinnamon and salt with the vegetable oil. Drop the fillets into the marinade and make sure everything is evenly coated, set aside.
  • Put the butternut squash and onion in large roasting tin. Sprinkle with the dried herbs, and chilli flakes if using, drizzle with oil and toss everything to coat. Season with salt and pepper. Place in the oven for 20 minutes.
  • Meanwhile heat a frying pan over a medium heat, and working in batches, cook the chicken thighs for 5 minutes on each side until turning golden. When all the pieces are cooked, nestle them in the roasting tin with the butternut squash and cook for a further 15 minutes.
  • Serve as it comes or with couscous.

Nutrition

Calories: 466kcalCarbohydrates: 26gProtein: 46gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 215mgSodium: 507mgPotassium: 1293mgFiber: 5gSugar: 5gVitamin A: 20052IUVitamin C: 42mgCalcium: 149mgIron: 4mg
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