Tangy chicken and squash tray bake

Chef: Fay Ripley
Prep: 15 mins
Cook: 45 mins
Tangy chicken and squash tray bake

8 free-range chicken thighs

1 butternut squash

2tbsp olive oil

4 heaped tsp Dijon mustard

3 heaped tsp dried tarragon

Finely grated zest and juice of 1 lemon

Preheat the oven to 180°C (fan), 200°C, gas mark 6.

Trim the fatty, flappy bits off the chicken thighs but leave some skin on. Deseed the squash and chop into bite-sized chunks. Throw in a large oven dish with the chicken thighs. Mix the rest of the ingredients together, stir and cover the chicken and squash thoroughly in the mix, then bake for 45 minutes till golden and the chicken is cooked through. Season and serve with something green that excites you.

Serves
4

Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients
Chicken, Vegetables

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

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

If squash is a challenge it also works brilliantly with aubergine, parsnips or parboiled potatoes.
Baby biz: Just whizz or chop some soft bits with a little stock.
 
 

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