Chicken on a bed of squash, nuts and vegetables

Chicken on a bed of squash, nuts and vegetables

Total: 1 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 551 kcal
, Fat: 37 g
, Carbohydrate: 17 g
, Protein: 40 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash, nuts and vegetables

600g squash (e.g. Muscade), cut into slices
1 red onion, thinly sliced
½tsp salt
a little pepper
50g mixed nuts, coarsely chopped
30g knobs of butter

Chicken

2 chickens (each approx. 750 g)
1tbsp olive oil
2tbsp honey mustard
1 ½tsp salt
a little pepper
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How it's done

Squash, nuts and vegetables

Spread the squash and onion on a baking tray lined with baking paper, season, top with the nuts and butter.

Chicken

Rinse the chicken (inside and out) in cold water, pat dry. Whisk together the oil and mustard, season. Coat the chicken with the mixture.

Place the chicken on top of the vegetables and roast in the oven.

Roast for approx. 45 mins. in the lower half of an oven preheated to 200°C. Cover the chicken with foil, cook for a further 15 mins. Carve the chicken, serve with the squash and vegetables.

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