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Crispy Skinned Chicken

Crispy Skinned Chicken

Crispy Skinned Chicken

with Butternut Squash, Feta and Rocket

Mimi MorleyPublished on December 19, 2019

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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

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

2

Skin-On British Chicken Breasts

1

Butternut Squash

12

White Wine Vinegar

40

Wild Rocket

1

Red Onion

Nutritional information

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.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Grill Pan

•Bowl

Cooking Instructions and Tips

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!

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