Chicken Dish with Butternut Squash and Brussels Sprouts
This autumn chicken traybake combines butternut squash and Brussels sprouts for a colorful, hearty meal. Marinating the chicken thighs in mayonnaise keeps the meat tender and juicy, while giving it a beautiful golden crust in the oven. If you prefer, bake everything in a large oven dish so the ingredients sit in one even layer.
Preparation
Mix together the mayonnaise, crushed garlic, paprika powder, dried herbs, lemon juice, salt, and pepper to make the marinade. Combine the chicken pieces with the mayonnaise marinade and let them marinate in the refrigerator for 30–60 minutes.
Toss the vegetables with olive oil and season with salt and pepper. Spread the vegetables on a baking sheet, then arrange the marinated chicken pieces in between. There’s no need to wipe off the mayonnaise marinade — it will continue to flavor the chicken in the oven and add a pleasant richness.
Bake at 200°C for about 45 minutes, until everything is golden and tender. Sprinkle with fresh basil before serving.
Recipe by: Mari-Liis Ilover
