Butternut squash, chicken and tarragon traybake

Butternut squash, chicken and tarragon traybake
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 1 hour

This recipe for butternut squash, chicken and tarragon traybake is a healthy option for a quick and easy midweek dinner.

Nutrition: per serving

Calories
411kcals
Fat
21.2g (4.2g saturated)
Protein
35.5g
Carbohydrates
17.1g (9.4g sugars)
Fibre
4.6g
Salt
1.2g
Calories
411kcals
Fat
21.2g (4.2g saturated)
Protein
35.5g
Carbohydrates
17.1g (9.4g sugars)
Fibre
4.6g
Salt
1.2g

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

Method

  1. Heat the oven to 200°C/ 180°C fan/gas 6. Whisk the olive oil and dijon mustard together in a small bowl.
  2. Divide the remaining ingredients, apart from the lemon slices, between 2 roasting tins, then mix with the dressing and plenty of salt and pepper.
  3. 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.

delicious. tips

  1. Double or halve the quantities for more or fewer guests.

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