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Crispy Skinned Chicken

Crispy Skinned Chicken

with Butternut Squash, Feta and Rocket
4.0(3.6K)Review Summary
Mimi Morley
Mimi MorleyUpdated on March 31, 2026
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Calories
: 
503 kcal
Protein
: 
45g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100

Feta Cheese

2

Skin-On British Chicken Breasts

1

Butternut Squash

12

White Wine Vinegar

40

Wild Rocket

1

Red Onion

Energy (kcal)503 kcal
Energy (kJ)2105 kJ
Fat26 g
of which saturates12 g
Carbohydrate24 g
of which sugars14 g
Protein45 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Baking Tray
•Grill Pan
•Bowl

Instructions

PDF
Prep the Squash
1

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!)

Roast the Squash
2

Pop the squash onto a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Toss together to coat in the oil, then roast in your oven until soft and golden, 30-35 mins.

Finish the Prep
3

Meanwhile, halve the red onion, peel and chop each half into five wedges. Break the feta into small pieces.

Cook the Chicken
4

Heat a drizzle of oil in a frying pan on medium-high. Once the pan is hot, lay in the chicken breasts skin-side down and fry until the skin is golden, 5 mins. Turn and cook for 2 mins on the other side and remove from the heat. Season the chicken with salt and pepper while in the pan.

Roast the Onions
5

Once the butternut squash has been roasting for 15 mins, remove the tray from the oven and add the red onion. Mix around to combine everything together, then pop the chicken breasts on top (skin-side up). Roast for 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Finish and Serve
6

Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 mins. Pop the white wine vinegar and rocket into a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls. Thinly slice the chicken and serve on top with the remaining feta sprinkled all over. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers loved the combination of butternut squash, feta, and chicken, finding it delicious and full of flavour.
  • Ease of prep: Many found this recipe quick and easy to follow, with simple instructions for a tasty meal.
  • Suggestions: Consider adding pine nuts or bacon for extra crunch and flavour; some found herbs or spices improved the dish.
  • Portions: Several customers felt the portion size was small for a main meal, suggesting it might be better as a light lunch.
AI-generated from customer reviews
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