home iconhome iconRecipe Archive
arrow right iconarrow right icon
Fusion Recipes
Crispy Skinned Chicken

Crispy Skinned Chicken

with Butternut Squash, Feta and Rocket

Read more

We love a good Chicken with Butternut Squash & Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 calories
Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 block(s)

Feta Cheese


2 unit(s)

Chicken Breast (skin on)

1 sachet

White Wine Vinegar


1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2105 kJ
Energy (kcal)503 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate24 g
of which sugars14.0 g
Protein45 g
Salt1.32 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep the Squash
Prep the Squash

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
Roast the Squash

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
Finish the Prep

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

Cook the Chicken
Cook the Chicken

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
Roast the Onions

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
Finish and Serve

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!