Food At Faithlegg – Autumnal Baked Chicken with Butternut Squash
Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food at Faithlegg. September’s recipe is for Autumnal Baked Chicken with Butternut Squash
This recipe takes the season of autumn and adds sweetness with the apple and cranberries to elevate a chicken one-pot wonder. Now that the kids are back in school, time really is of the essence, so this can all be prepared and popped in the oven for a seasonal treat.
You will need
- 4 chicken legs, or you could use chicken fillets, but I like the crispy chicken skin
- 1 medium-sized butternut squash, peeled and diced
- 250g baby potatoes, quartered
- 1 carrot diced
- 1 clove of crushed Garlic
- 1 Irish apple sliced (crisp apple)
- 150g dried cranberries
- 2tbsp of rapeseed oil
- Salt and pepper
- 250ml stock
Method:
- Preheat your oven to 180 °C
- Prepare the chicken by patting it dry and brushing half the glaze over the chicken.
- On a roasting tray, pour the rapeseed oil and allow it to heat in the oven or on the stove top.
- When the mixture is hot, mix in the butternut squash, carrot, potatoes, garlic, apple, and cranberries. Place the chicken on top, creating a trivet.
- Roast for approx. 35-40 mins
- Halfway through cooking, brush the remaining glaze onto the chicken and pour stock over the vegetables.
- Garnish with some picked rosemary or thyme
- Serve at the table and enjoy
Maple mustard glaze
- 2tbsp Dijon mustard
- 2tbsp maple syrup
- 1 tbsp apple cider vinegar
- Garlic powder, salt and pepper
Method:
Mix all the ingredients in a bowl
Jenny’s tip: great with some crusty bread, or sub the chicken out for whole Courgette or cauliflower as a vegan option
Enjoy Jenny
