Chicken with Butternut Squash and Sweet Potatoes

5 from 8 votes
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 kg Chicken pieces
  • Salt, pepper, paprika
  • 2 Sweet potatoes
  • 1 smaller Butternut - pumpkin
  • 3 Carrots
  • 2 Onions
  • 1 Bay leaf
  • 1 Orange, grated peel
  • 1 pole Cinnamon
  • 0,25 tsp Pimento
  • 375 ml Chicken broth
  • 60 ml Orange juice, freshly squeezed
  • 0,5 bunch Parsley
  • 2 Cloves of garlic, grated
  • Grated ginger to taste


  • Peel the sweet potatoes, butternut squash and carrots and cut into pieces.
  • Peel the onions and cut into thin slices.
  • Put the vegetables and onions in a tin coated with oil.
  • Put the cinnamon stick in between and sprinkle allspice over it.
  • Spread the grated garlic, ginger and orange peel on top.
  • Season the chicken pieces with salt, pepper and paprika and place them on top with the skin side up.
  • Mix the chicken stock and orange juice and pour over.
  • Bake in the preheated oven at 175 ° for about 50 - 60 minutes until the meat is nice and brown and cooked through.
  • Remove and sprinkle with chopped parsley and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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