Roast Chicken with Creamy Butternut Squash (serves 4-6)

This dish was made because I needed to use up a butternut squash that I had been staring at for several weeks. I did not want it to go to waste but, every night I had a mind to cook it, I was too lazy to take on the strenuous task of cutting it in half, taking off the skin and scooping out the seeds ; makes me tired just thinking about it.

Roast Chicken with Creamy Butternut Squash

Anyway, as you can see, I finally mustered up the strength to cut up the darn thing, and as a result we had this lovely dinner!


You will need: 5 (or so) chicken drumsticks, 6 chicken thigh cutlets, 1 onion, cut into half moons, 1 cup roughly chopped flat-leaf parsley, 1 butternut squash, peeled, seeds scooped & cut into thick slices, 3 sprigs fresh rosemary, 1 1/2 cups chicken broth, 1/2 cup heavy cream, 2 tbs extra-virgin olive oil, sea-salt & freshly cracked pepper to season chicken.

Preheat oven 450*

1 – Place the onions and rosemary into bottom of a pan, or roasting dish, in an even layer.

onions & rosemary

2 – Next add a layer of butternut squash.

add squash

3 – Scatter the parsley over the squash, followed by the broth and cream.

add broth & Cream

4 – Lay the chicken on top of the veggies and season with salt and pepper, followed by a drizzle of oil.

add chicken and herbs

5 – Place in oven for 30 minutes. Turn oven down to 375*, cover, and continue to cook for another 30 minutes.

serve as is, or, with some kind of starch or green

Take out and let rest before serving in warm shallow bowls, as is, or with whatever you fancy (pasta, bread, salad…..).

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