Our lives are so busy these days, I’m always on the lookout for healthy recipes for ‘one dish recipes’. This is quick, easy and very tasty! (Amelia Freer recipe)
Preheat the oven to 200 degrees C /180 degrees Fahrenheit fan
Prepare the vegetables by peeling and dicing the the butternut squash, dice the aubergine into rough cubes, peel the onions and cut into quarters and peel and crush the garlic.
In a large mixing bowl, drizzle the chicken thigh fillets, butternut squash and aubergines with the olive oil, then scatter over the dried oregano and ground cumin. Mix well to coat each piece with the flavour and oil. Tip onto a large roasting tray and add the onion quarters and the garlic. Season with salt and pepper.
Roast for around 30 to 40 minutes, or until the vegetables are soft and the chicken is cooked.
Once out of the oven, add some coriander and pomegranate seeds.
Serve with either a rocket salad or with the streamed greens and potatoes.
Ingredients
Directions
Preheat the oven to 200 degrees C /180 degrees Fahrenheit fan
Prepare the vegetables by peeling and dicing the the butternut squash, dice the aubergine into rough cubes, peel the onions and cut into quarters and peel and crush the garlic.
In a large mixing bowl, drizzle the chicken thigh fillets, butternut squash and aubergines with the olive oil, then scatter over the dried oregano and ground cumin. Mix well to coat each piece with the flavour and oil. Tip onto a large roasting tray and add the onion quarters and the garlic. Season with salt and pepper.
Roast for around 30 to 40 minutes, or until the vegetables are soft and the chicken is cooked.
Once out of the oven, add some coriander and pomegranate seeds.
Serve with either a rocket salad or with the streamed greens and potatoes.