Butternut squash, chicken and tarragon traybake
- Portion size: Serves 4
- Hands-on time 20 min, oven time 1 hour
- Difficulty: easy
This recipe for butternut squash, chicken and tarragon traybake is a healthy option for a quick and easy midweek dinner.
Join Extradelicious to unlock Cook Mode
Ingredients
- 4 tbsp olive oil
- 3 tbsp dijon mustard
- 1 large unpeeled butternut squash, deseeded and cut into 2cm chunks
- 8 British free-range chicken thighs, bone-in and skin-on
- ½ bunch fresh oregano
- ½ bunch fresh tarragon, roughly chopped
- Finely grated zest 1 lemon, remainder thickly sliced
To serve (optional)
- Hot buttered rice or steamed greens
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 200°C/ 180°C fan/gas 6. Whisk the olive oil and dijon mustard together in a small bowl.
- Divide the remaining ingredients, apart from the lemon slices, between 2 roasting tins, then mix with the dressing and plenty of salt and pepper.
- Divide the lemon slices between the tins, putting one on each chicken thigh. Cook in the oven for 1 hour or until tender and golden, turning the veg occasionally. Serve with hot buttered rice or steamed greens.
Nutrition
- 411kcals Calories
- 21.2g (4.2g saturated) Fat
- 35.5g Protein
- 17.1g (9.4g sugars) Carbs
- 4.6g Fibre
- 1.2g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Amazing flavour, I substituted chicken thigh with chicken legs and added some chopped sweet potatoes. Served with rice and plenty of greens. We will have this again!
Leave a comment, question or tip