chicken

roasted chicken breast with creamy butternut squash and chilli

servings
1

method

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chili and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavorings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little double cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

• from Cook With Jamie

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tried this recipe or a similar one? share your tips...

1. by ALAN williams on Sun 05 Feb 2012 @ 10:59

Jamie I'm using your your recipe for Super tasty Spanish roast chicken... <br /> It's sounds like a YUMMY YUMMY!!recipe....

2. by Sarah-Jane on Tue 03 Nov 2009 @ 22:10

..loved this!! Just cooked it for me and my very hungry boyf! Very easy and VERY yummy! Served with jacket potato and veggies!! mmmm thanx Jamie, tried so many of your recipes and not once been dissappointed!! I am now regularly having sunday get togethers for your scrummy roast dinners too!!xx

3. by gisele on Tue 09 Dec 2008 @ 23:02

Just madel this delicious dish... I too prefer skinless chicken.... I added 1 roasted red peppers on top of chicken and gave it that extra zing....husband enjoyed exceptional taste

4. by becky and alex on Mon 01 Dec 2008 @ 12:52

we have often cooked roast chicken and have found it delicious, however, the last time we did i had gotten my hand stuck up its anal passage, Jamie please help me ! thanks.

5. by ben on Fri 21 Nov 2008 @ 19:59

i have tried the other chicken breast recipes with leeks and asparugus and what not over the past couple of weeks, and i intend to try this one this week, hope its good cheers mate love your work

ben

6. by hollie on Sun 16 Nov 2008 @ 13:51

How Do You Know When The Roast Chicken Is Cooked?

7. by Lu_C on Fri 03 Oct 2008 @ 13:57

Any ideas for a side with this?

8. by Sally on Tue 30 Sep 2008 @ 22:43

Can you make without the skin left on the chicken? i'm not a fan of the skin and wondering what the reasoning is, would it be lacking flavor if i used a skinless chicken breast instead?

9. by georgia on Wed 24 Sep 2008 @ 17:12

MMMM!!!! i love this dish its probably my favorite meal ever!!!! it definitly keeps me going and is quick and easy to make!!!! i love your dish jamie!!!!!!

10. by Linzi on Tue 20 May 2008 @ 20:02

This recipe is absolutely yummy and soooo quick and easy! If I have no butternut squash, I use sweet potatoes - almost as nice. Thanks Jamie - I can eat well even when I come home exhausted after a 12 hour shift.

11. by rip van winkle on Thu 15 May 2008 @ 18:26

MMMMMmmmmm, butternut squash and nutmeg!
My two favorite ingredients finally combined for the first time!!!
Jamie you are a treat!

12. by Amy on Wed 16 Apr 2008 @ 05:06

THAT REALLY LOOKS GOOD, I WOULD LIKE TO SAY THAT I LOVE THE color YOU PUT INTO IT, I LOVE COOKING AND SO DOES MY MUM.

13. by jack van on Tue 01 Apr 2008 @ 08:58

YUMMY!

14. by Sorin Florea on Mon 17 Mar 2008 @ 16:35

Absolutely fantastic. Must be one of the best chicken I've had 'till now. I love you book "Cook with Jamie".
I plan to try all the 160 recipes in the book. 157 left to go.
Thank you!

15. by Tom Whitehouse on Fri 14 Mar 2008 @ 18:57

Jamie I'm using your recipe as an example of instructive writing for my lesson plan for year 5 reading comprehension! Sounds lovely too!

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