HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Skinned Chicken
Crispy-Skinned Chicken

Crispy-Skinned Chicken

with Butternut Squash & Mozzarella Jumble

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This lovely colourful jumble is super summery. Butternut squash can be a bit of a workout to prepare but our chef Mimi recommends investing in a sharp knife. Youʼll be astonished at how much easier it makes life in the kitchen!

Tags:Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1.5 tsp

Ground Cumin

2 unit(s)

Chicken Breast (skin-on)

1 tbsp

Balsamic Vinegar


1 punnet(s)

Cherry Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

1 ball(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2410 kJ
Energy (kcal)576 kcal
Fat28.0 g
of which saturates13.0 g
Carbohydrate32 g
of which sugars20.0 g
Protein51 g
Salt0.26 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Slotted Spoon
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Halve the butternut squash lengthways and scrape out the seeds with a spoon. Cut into 1cm thick slices, then chop into 1cm cubes (no need to peel). Halve, peel and thinly slice the red onion into half moons.


Put the butternut on a baking tray and drizzle over some oil. Season with a pinch of salt and a grind of pepper. Sprinkle over the cumin and toss to coat. Pop on the top shelf of your oven. Roast until soft, 25-30 mins.


Pour a drizzle of oil in a frying pan on medium-high heat. Season the chicken with a pinch of salt and a grind of pepper. Lay in the pan, skin-side down. Fry until the skin is browned, 3-4 mins. Then turn and cook on the flesh side, 1-2 mins. Transfer to the baking tray with the butternut squash, skin-side up. Roast for 20 mins. Important:The chicken is cooked when it is no longer pink in the middle.


Put your now empty frying pan back on medium heat and add the onion. Cook until softened, 6-8 mins. Then add the balsamic vinegar. Stir together and cover with a lid or a plate. Cook until caramelised, 6-8 mins.


Cut the cherry tomatoes in half through the equator and pop them in a mixing bowl. Finely chop the parsley (stalks and all) and add to the bowl. Drain the mozzarella cheese and tear into small pieces. Add to the bowl, along with a good glug of olive oil, a pinch of salt and a grind of pepper. Mix everything together.


Once the chicken is cooked, remove it from the oven and leave to rest on a chopping board for a couple of mins. When your butternut and onions are ready, add them to the bowl with the jumble and gently combine. Cut the chicken into 1cm thick slices. Serve a good spoonful of jumble on a plate and top with your sliced chicken. Devour!