I can't believe it's been so long since I wrote anything here.... And it's not like I'm not cooking, as that's what I mainly do at the moment, being a chef an all! ;) Working in the kitchen has completely changed my life - for better, for so much better! :D Unfortunately that means a little bit less of cooking and baking at home, as I come back so exhousted that I usually just collapse on the couch - but that's what happens when you get up at 4.40 am to be at work at 6 am.... Still, wouldn't change it for anything in the world! But back to today's post, as I'll write you all about my new, DREAM job very soon (yes, I made that promise and commitment to myself and all of you reading my little blog, that I'll make time for more cooking, photographing and mostly - writing! So I promise NOT to abandon you like that anymore, never again :) )
Those who visit my little kitchen here, know that chicken is one of my favorite meats out there, cheap, so versatile and most of time quick to prepare and cook. As we took advantage of some good prices we bought 3 whole birds and cut it into portions - legs, breasts, wings (which I'm collecting in a little bag, to later marinade and grill!), carcasses (which ended up making a beautiful stock, which is in the freezer waiting for its turn).
I came across this recipe by coincidence. I received a book for review and was simply flipping through the pages, getting a "feel" of the book itself, the recipes and general style. This popped out, don't know why, but it did. I loved the colours of the dish, the fact that it's "all in one pot" kind of dish and quite simply to make. Simply - ticked all the right boxes for me, at that time ;)
The recipe comes from "Healthy speedy suppers" by Katriona Macgregor, I've changed the recipe ever so slightly. Kationa wrote a great little cookbook, which I'll be telling you all about very soon :)
How to make it...
- 1 small butternut squash
- 4 chicken legs
- 4 tablespoons soy
- 2 tablespoons olive oil (I've added extra 2 tablespoons more)
- 2 cloves garlic, crushed
- 2 teaspoon oregano
- pinch of sugar
- 1 red pepper
- zest of 1 lemon (unfortunatellly didin't have any lemon to zest...)
- a little chopped parsley
Preheat oven to 200 C.
Peal the butternut and chop into thin wedges, discarding the seeds and ends. Place the wedges in a large roasting tray with the chicken legs.
Mix together the soy, olive oil, crushed garlic, oregano and sugar in a small bowl and pour this over the chicken and butternut, turning everything over to coat all sides in the soy mixture. Grind over some black pepper, make sure the chicken is skin side up, and place at the top of the oven.
De-seed the red pepper and cut into strips. After the chicken has been in the oven for 10 minutes, add the red pepper, pushing the strips down into the juices (I've added the peppers at the very beginning, along with the butternut squash). Return to the oven for 20 minutes (it took my chicken to cook completely about 40 minutes in total. Check if it's done either by thermometer stuck into the thickest part of the meat, it should read 75 C or more, or if you pierce the chicken the juicec should run clear, no pinkiness!).
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