Chicken, Squash and Fennel Bake

Name: Chicken, Squash and Fennel Bake
Cook time: 55 min
Total time: 55 min
Cuisine: European, Mediterranean
Ingredients: 2 fennel bulbs, trimmed, core removed and each bulb cut into 6 wedges; 1 red onion, cut into 6 wedges; 1 butternut squash, peeled, deseeded and cut into 2cm cubes; 4 tbs olive oil; 2 garlic cloves; 2 tbs runny honey; 6 boneless chicken breasts, skin on; 0.5-1 tsp paprika; 50g parmesan cheese, grated; 150ml white wine; 1 tbs chopped sage; salt; freshly ground black pepper

6 steps

Cook:55min

This all in one dish is a perfect weekday supper for all the family. The squash and fennel contrast nicely with the moist, crispy chicken while the wine makes for a flavoursome sauce, with added sweetness from the honey. Can be assembled in the tin up to 4 hours ahead! From Mary Berry Everyday.

Updated at: Thu, 17 Aug 2023 02:34:26 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories625.5 kcal (31%)

Total Fat32.9 g (47%)

Carbs24.8 g (10%)

Sugars11.1 g (12%)

Protein52.6 g (105%)

Sodium414.1 mg (21%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2fennel bulbs

trimmed, core removed and each bulb cut into 6 wedges

1red onion

cut into 6 wedges

1butternut squash

peeled, deseeded and cut into 2cm cubes

4 Tbsolive oil

2garlic cloves

2 Tbsrunny honey

6boneless chicken breasts

skin on

½ tsppaprika

50gparmesan cheese

grated

150mlwhite wine

1 Tbssage

chopped

salt

freshly ground black pepper

Instructions

Step 1

Preheat the oven to 200 degrees C fan.

Step 2

Bring a large, deep saucepan of water to the boil. Add the fennel and onion and parboil for about 5 mins, then drain.

Step 3

Scatter the parboiled vegetables and the squash over the base of a large roasting tin, drizzle with 2 tbs of the olive oil, season with salt and pepper and toss together. Place in the oven to roast for 15 minutes.

Step 4

Meanwhile, mix the garlic with the honey and remaining olive oil.

Step 5

Remove the tin from the oven, sit the chicken breasts, skin side up, on top of the vegetables and spoon over the garlic and honey mixture. Sprinkle evenly with the paprika and parmesan. Pour the white wine into the base of the tin and return to the oven for 30-35 minutes, until the chicken is cooked through and golden.

Step 6

Scatter with sage and serve piping hot.