Speedy weeknight suppers: soy roast chicken with butternut squash

Date:30-01-2014 08:58:18 read:2

Speedy weeknight suppers: soy roast chicken with butternut squash

Roast chicken legs with oregano, butternut squash and red peppers for an easy but comforting weekday meal

Do you feel like chicken tonight? Katriona MacGregors soy-roasted chicken legs Photo: Andrew Crowley

This is one of my favourite after-work meals. Colourful and full of flavour, it takes hardly any time to prepare and is made of easy to find ingredients you might already have in the fridge or cupboard.

It's one of those combinations that hits all of your taste buds at once. The sticky garlic and soy marinade caramelises on the outer edges of the chicken and butternut while the peppers, oregano and lemon bring everything sharply to life.

Serve it straight from the oven with some crunchy green salad and, if you’re really hungry, some mashed potato.

Serves 4

4 chicken legs

1 small butternut squash

1 red pepper

2 cloves garlic, crushed

2 tsp oregano

4 tbsp soy

2 tbsp olive oil

A pinch of sugar

Zest of 1 lemon

A little chopped parsley

Preheat the oven to 200 C / gas mark 6

Chop the butternut into thin wedges, discarding the seeds and ends. Place the wedges in a large roasting tray with the chicken legs.

Mix together the soy, olive oil, crushed garlic, oregano and sugar in a small bowl and pour this over the chicken and butternut, turning everything over to coat all sides in the soy mixture. Grind over some black pepper, make sure the chicken is skin side up and place at the top of the oven.

De-seed the red pepper and chop into strips. After the chicken has been in the oven for 10 minutes, add the red pepper, pushing the strips down into the juices. Return to the oven for 20 minutes.

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