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Gluten free masala roast chicken and squash

Prep: 15 mins
Cook: 45 mins
Gluten free masala roast chicken and squash

1 medium butternut squash, about 500g

8 chicken thighs

4 tbsp olive oil

2 red onions, peeled and cut into quarters

2 cloves garlic

2 tsp grated fresh ginger

1½ tsp garam masala

1 tsp mustard seeds

1 tsp cumin seeds

A small bunch of coriander, roughly chopped

Cut the top and bottom of the butternut squash. Halve the squash lengthwise then remove the seeds and pith. Remove the skin from the squash and cut into 2cm wide strips.

Put the squash, chicken thighs, olive oil, onion, garlic, grated ginger and spices into a zipper storage bag. Add enough salt and pepper then marinate between 30 minutes and 3 hours.

Heat the oven to 200°C. Pour the chicken thighs, squash and marinade into a large roasting tin. Roast for about 40 to 45 minutes until the chicken is well cooked, crunchy and golden.

Take out of the oven then sprinkle with coriander. Serve the roast chicken with its cooking juices. 

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Budget, Easy, Family Dinners, Quick Meals, One Pot

Level of Difficulty
Easy

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