John Myers
Chicken with Butternut Squash and Sweet Potatoes
The perfect chicken with butternut squash and sweet potatoes recipe with a picture and simple step-by-step instructions.
- 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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