Pan-Roasted Chicken with Roast Squash, Figs and Goat's Cheese
The tray bakes are back! This delicious dish is essentially a mixture of all my favourite things - butternut squash, figs, goat's cheese and walnuts - served alongside gorgeous golden chicken breasts and a handful of rocket. What's not to love!?
This is a great midweek meal as most of the hard work is done by the oven and you can get in on the table in around half an hour. I've served the roast squash concoction with pan-roasted chicken breasts but it would work just as well with steak or lamb or even fish.
Pan-Roasted Chicken with Roast Squash, Figs and Goat's Cheese
Serves 4
In the meantime, put a large frying pan over a high heat and drizzle in a little oil. Season the chicken breasts on both sides with salt and pepper. Put the chicken breasts in the hot pan and leave to brown for 5 minutes. Turn over and leave to brown on the other side.
Once browned, reduce the heat to medium-low and cover with a lid or a heatproof plate. Continue to cook for a further 5 minutes or until cooked through (the juices should run clear or, if you have a thermometer it should read 70C). Leave to rest off the heat for 10 minutes.
While the chicken is resting, take the squash out of the oven and add in the figs, crumbled goat's cheese and walnut pieces. Drizzle with the honey and return to the oven for 5-10 minutes until the cheese is melted and starting to brown.
Serve the chicken alongside the roasted squash mixture with a handful of rocket on the side.
This is a great midweek meal as most of the hard work is done by the oven and you can get in on the table in around half an hour. I've served the roast squash concoction with pan-roasted chicken breasts but it would work just as well with steak or lamb or even fish.
Serves 4
oil
4 chicken breasts
1 butternut squash, peeled, de-seeded and cut into chunks
2 tsp fresh thyme leaves, finely chopped
8 figs, quartered lengthways
75g soft goat's cheese, crumbled
25g walnuts, finely chopped
1 tsp honey
sea salt and freshly ground black pepper
rocket, to serve
Preheat the oven to 200C. Put the squash in a large roasting tin with the thyme, a drizzle of oil and a good pinch of salt and pepper. Roast for 20 minutes.
Once browned, reduce the heat to medium-low and cover with a lid or a heatproof plate. Continue to cook for a further 5 minutes or until cooked through (the juices should run clear or, if you have a thermometer it should read 70C). Leave to rest off the heat for 10 minutes.
While the chicken is resting, take the squash out of the oven and add in the figs, crumbled goat's cheese and walnut pieces. Drizzle with the honey and return to the oven for 5-10 minutes until the cheese is melted and starting to brown.
Serve the chicken alongside the roasted squash mixture with a handful of rocket on the side.
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