Imagine chicken, pan-roasted with garlic and rosemary and butternut roasted in honey. It was truly delicious.
As soon as I saw this recipe in Matt Dawson's Cookbook 'Fresh, Simple, Tasty'
I knew I had to make it. You can read my review on the book here.
Pan-Roasted Chicken with Caramelised Butternut Squash - Green Beans and Shallots.
Recipe taken from Matt's book.
To serve four you will need:
5 tablespoons of olive oil
1kg butternut squash - peeled, seeded and cut into wedges approx. 2 x 2 x 7cm
2 tablespoons of runny honey
salt and freshly ground black pepper
4 chicken breast fillets - skin on
2 shallots - peeled and finely chopped
2 tablespoons of finely chopped fresh rosemary leaves - or 2 teaspoons of dried
2 cloves of garlic - peeled and finely chopped
200g fine green beans - topped and tailed
How to do it:
Preheat your oven to 200c/400f or Gas 6
Put 2 tablespoons of olive oil in a roasting tin and heat for 5 minutes in the oven.
Add the butternut wedges to the roasting tin, drizzle with honey, season well and roast for 20 minutes. Give the tin a good shake a couple of times during the cooking time to prevent them from sticking.
Heat 1 tablespoon of olive oil to the frying pan and gently fry the shallots for 2 or 3 minutes - you want them soft but not coloured. Remove them from the pan and set aside.
Add the remaining 2 tablespoons of olive oil to the frying pan and brown the chicken breasts, skin-side down, and sprinkle with the rosemary and garlic and plenty of seasoning. Turn the chicken a few times to coat evenly, finishing with the skin-side up.
When the butternut has been roasting for 20 minutes, reduce the oven to 180c then put the chicken in a separate dish and into the oven and roast the butternut and the chicken for 10-12 minutes. Chicken in the middle part of the oven and butternut below.
After the chicken has been cooking for 8-10 minutes, steam the beans over a pan of boiling water for 5 minutes.
Stir the cooked shallots into the beans.
Check the chicken is cooked through - once it is, remove the wedges and chicken from the oven. Arrange the chicken, green beans and a few butternut wedges onto warmed plates and serve immediately.
**Please note - I cooked my beans in boiling slightly salted water for 5 minutes, drained and then stirred in the beans - just my preference to do so as I need the salt in them!
*The cooking time on the chicken will depend on your oven and how big they are. Mine did take another 15 minutes in the oven than stated by the recipe in the book.