Crispy Skinned Chicken with Butternut Squash and Feta Recipe
We love a good crispy skinned chicken with butternut squash and feta and this deliciously simple recipe doesn’t disappoint.
10 Mins
40 Mins
Medium
Serves 2
Ingredients
- 1 butternut squash
- 1 red onion
- 1 block(s) feta cheese (200g)
- 2 chicken breasts (skin on)
- 1 oz / 25g white wine vinegar (approx 2 tablespoons)
- 1 bag(s) rocket (around 60g to 80g)
Method
- 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).
- 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 to 35 minutes.
- Meanwhile, halve the red onion, peel and chop each half into five wedges.
- Break the feta into small pieces.
- 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 minutes.
- Turn and cook for 2 minutes on the other side and remove from the heat. Season the chicken with salt and pepper while in the pan.
- 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 to 20 minutes. Check that the chicken is cooked i.e. it no longer looks pink in the middle.
- Once everything is cooked, remove the tray from the oven and pop the chicken breasts onto a board to rest for 2 minutes.
- Pop the white wine vinegar and rocket into a large bowl and mix together.
- Add in the squash, red onion and half the feta and toss everything together. Serve in bowls.
- Thinly slice the chicken and serve on top with the remaining feta sprinkled all over.
