This Chicken and Feta Jumble with Squash is deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide lengths, then chop into 2cm chunks (no need to peel).
Pop the squash onto a large baking tray in a single layer, drizzle with oil and season with a pinch of salt and pepper. Toss together to coat in the oil, then roast on the top shelf of your oven until soft and golden, 25-30 mins.
Meanwhile, halve the red onion, peel and then chop each half into five wedges. Break the feta up into roughly 2cm chunks.
When the squash has been in your oven for 20 mins, remove and add the onion wedges to the tray. Mix around to combine everything together, then continue roasting until the onion has softened and the squash is golden and soft, another 10-15 mins.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the chicken thighs (flat) and fry until golden, 6-7 mins on each side. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove the chicken to a board and leave to rest for 2 mins.
Once everything is cooked, remove the veggies from the oven. Thinly slice the chicken thighs. Pop the balsamic vinegar and rocket in a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls with the chicken on top and the remaining feta sprinkled over. Enjoy!