Butternut squash, chicken and tarragon traybake

Name: Butternut squash, chicken and tarragon traybake
Yield: Serves 4
Cuisine: British recipes
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

Easy
November 2016

Easy
November 2016

Serves 4
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.

Dairy-free recipes
Gluten-free recipes

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

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

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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

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.