Serves 8
65 min
Oregano Chicken & Squash Traybake
Recipe GLPRc51bbe74be04e6
A Mediterranean one-pan roasted chicken dish with butternut squash, artichokes, and olives. Chicken drumsticks and squash chunks are coated in a fragrant oregano and cumin oil, then roasted until golden and tender. Topped with fresh rocket and warm artichokes for a complete, simple meal.
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Ingredients
1½ tablespoons olive oil
1 teaspoon dried oregano
2 teaspoons cumin seeds
8 chicken drumsticks
1 butternut squash, cut into chunks with skin on
180g grilled artichokes
150g mixed olives, roughly chopped
Large handful fresh rocket
Salt and black pepper to taste
Directions
Preheat your oven to 220°C (200°C fan) or gas mark 6.
In a small bowl, combine the olive oil, dried oregano, and cumin seeds.
Place the chicken drumsticks and butternut squash chunks in a large roasting tin. Drizzle with the flavoured oil mixture and toss well to coat evenly. Season generously with salt and black pepper.
Roast in the preheated oven for 45 minutes, stirring halfway through, until the chicken is cooked through (internal temperature of 165°F) and golden brown, and the squash is tender.
Remove the tin from the oven and add the grilled artichokes and chopped olives. Mix everything together gently to distribute evenly.
Return to the oven for 5 minutes to warm the artichokes and olives through.
Stir through the fresh rocket just before serving. Divide among plates and serve hot.
