Chicken with lemon and butternut squash
Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Low Sodium / Healthy heart recipe / European
Preparation time: 20minutes
Cooking time: 40minutes
Submitted by: Chief Executive - Siobhan Lanigan
4 chicken thighs, skin on (if you want a lower fat version, remove the skin)
1 small butternut squash, peeled, deseeded and cut into large chunks
2 red onions cut into wedges
6 garlic cloves
1 tablespoon clear honey
2 tablespoons olive oil
Freshly ground black pepper
Place the chicken thighs, butternut squash, onion wedges and 4 garlic cloves in a single layer in a large roasting tin
Grate the rind from 1 lemon and squeeze the juice and set aside. Slice the other lemon into wedges and add to the roasting tin.
Crush or chop the remaining garlic and mix with the lemon rind and juice, honey and olive oil. Pour the mixture over the chicken and vegetables. Sprinkle over the rosemary and season with black pepper.
Bake in a preheated oven, 200C for 40 minutes.
300ml hot chicken (or vegetable) stock
1 lemon, zest only
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh coriander
2 tbsp olive oil
Place the couscous into a bowl and pour over the hot chicken stock. Cover the bowl and set aside until the couscous has absorbed all of the stock, about three minutes.
Fluff up the couscous using a fork, then stir in the lemon zest, chopped herbs and olive oil until well combined.