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Image of white bowl containing vibrant crispy-skinned chicken salad dish

Crispy-skinned chicken

We love a good chicken with butternut squash, feta, and rocket, and this deliciously simple, chef-curated recipe doesn’t disappoint. Time to bust out the pots and pans!

Shopping list for 2 people

  • 1 butternut squash

  • 1 red onion

  • 1 block of feta cheese

  • 2 chicken breasts with skin on

  • 1 tablespoon of white wine vinegar

  • 1 bag of rocket leaves

Nutritional Information per serving

  • Energy (kJ) 2,105 kJ

  • Energy (kcal) 503 kcal

  • Fat 26.0 g of which saturates 12.0g

  • Carbohydrate 24g of which sugars 14.0g

  • Protein 45g

  • Salt 1.32g


Don’t forget:

Wash your veggies before use

Cooking utensils you will need:

  • Cutting board

  • Knife

  • Baking tray

  • Bowl 

1. Prep the squash

Preheat your oven to 220°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm wide lengths, then chop into 2cm chunks – there’s no need to peel.

2. Roast the squash

Pop the squash onto a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. Toss together to coat in the oil, then roast in your oven until soft and golden, 30-35 minutes.

3. Finish the prep

Meanwhile, halve the red onion, peel and chop each half into five wedges. Break the feta into small pieces.

4. Cook the chicken

Heat a drizzle of oil in a frying pan. Once the pan is hot, place the chicken breasts skin-side down and fry until the skin is golden, 5 minutes. Turn and cook for 2 minutes on the other side and remove from the heat. Season the chicken with salt and pepper while in the pan.

5. Roast the onions

Once the butternut squash has been roasting for 15 minutes, remove the tray from the oven and add the red onion. Mix around to combine everything, then pop the chicken breasts on top, skin-side up. Roast for 15-20 minutes. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

6. Finish and serve

Once everything is cooked, remove the tray from the oven and rest the chicken breasts for 2 minutes. Pop the white wine vinegar and rocket into a large bowl and mix together. Add in the squash, red onion and half the feta. Toss everything together. Serve in bowls. Thinly slice the chicken and serve on top with the remaining feta sprinkled all over.

Recipe courtesy of Hello Fresh.