Posted 17th March 2012
I cooked this dish for the first time a couple of weeks ago – and its a great quick fix when you fancy a roast but simply don’t have the time (or energy) to spend three hours in the kitchen preparing one.
Recipe originally from Lorraine Pascale’s “Baking Made Easy”
|3 tbsp extra virgin olive oil
chicken pieces on the bone
(I had 4 chicken legs)
salt and pepper
2 springs fresh chopped rosemary
1 handful fresh thyme
|8 cloves garlic squashed but unpeeled
finely grated zest 1 lemon
butternut squash peeled, deseeded, in chunks
1 glass white wine
2 tbsp plain flour
300ml chicken stock
1) Preheat the oven to 220 / Gas 7
2) Rub the chicken with oil salt and pepper then put skin side down in roasting tin and cook for 10 minutes
3) In a separate tin, toss the squash in some olive oil and set to one side
4) After 10 minutes, take the chicken out of the oven and reduce the temperature to 170/Gas 3. Turn the chicken skin side up.
5) Sprinkle the chicken and the squash with the lemon, rosemary, thyme, garlic. Put them both in the oven and cook for 30 minutes or until the chicken is cooked through
6) Remove the chicken from the oven, and place on a plate with the garlic. Cover and put to one side to rest
7) Now you can make the gravy
Foodie Tip – this is the recipe Lorraine Pascale recommended and it does go well, however the dish is so moist that you may not want/need gravy at all – something like a red current jelly could go just as well.
8) Tip away all but two tbsp of fat from the chicken juices, place the roasting tin on the hob at a medium heat, add the wine and cook until its reduced to just 3 tablespoons worth.
9) Stir in the flour – make sure there are no lumps and add the stock, stir continuously.
10) Bring the sauce to the boil, then remove from the heat, push through a sieve, taste and season if needed.
11) Remove the squash from the oven, drizzle with oil then serve with the chicken and gravy.
Serving Suggestion: We served with broccoli but curly kale or spinach would go well too.