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.
Nutritional value / person: 551 kcal
, Fat: 37 g
, Carbohydrate: 17 g
, Protein: 40 g


4 person


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:

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Squash, nuts and vegetables

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


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

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Squash, nuts and vegetables

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


Pat the chicken 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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