Jamie Oliver Thai Red Chicken & Squash Traybake Recipe

Jamie Oliver Thai Red Chicken & Squash Traybake is a flavorful one-pan dinner made with roasted chicken, sweet butternut squash, Thai red curry paste, coconut milk, and fresh herbs. It’s comforting, aromatic, and easy enough for a weeknight meal.

What Makes This Recipe Worth Making

• Easy One-Tray Meal
  The chicken and squash roast together, keeping preparation and washing-up to a minimum.
• Rich Thai-Inspired Flavour
  Red curry paste, coconut milk, basil, and lime create a fragrant combination.
• Tender Chicken
  Roasting the chicken with the curry seasoning gives it a beautifully browned exterior.
• Naturally Sweet Squash
  Butternut squash adds sweetness that balances the spicy curry paste.
• Complete Family Dinner
  Serve it with fluffy lime rice for a filling and satisfying meal.

What Is Jamie Oliver Thai Red Chicken & Squash Traybake?

Jamie Oliver Thai Red Chicken & Squash Traybake is a roasted chicken dish inspired by the flavours of Thai red curry. Chicken legs and chunks of butternut squash are coated with Thai red curry paste, herbs, oil, and seasoning before being roasted.

Add coconut milk toward the end of cooking to create a creamy sauce, while peas, spring onions, basil, and lime add freshness to the finished dish.

Jamie Oliver Thai Red Chicken & Squash Traybake Ingredients List

For the Chicken and Squash

• 4 chicken legs
• 500g butternut squash
• 1 heaped tablespoon Thai red curry paste
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• ½ bunch fresh basil
• 6 spring onions
• 400ml light coconut milk
• Sea salt
• Freshly ground black pepper

For the Lime Rice

• 300g long-grain rice
• 600ml boiling water
• 1 lime
• Pinch of salt

For Finishing

• 100g frozen peas
• Fresh basil leaves
• Spring onion tops
• Lime wedges

How to Prepare Jamie Oliver Thai Red Chicken & Squash Traybake – Simple Steps

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F/Gas 6).

Use a large roasting tray so the chicken and squash have enough room to roast properly.

Step 2: Prepare the Squash

Wash the butternut squash and carefully cut it into approximately 3cm chunks.

You can peel the squash if preferred, although the skin can be left on when using a suitable edible-skinned variety.

Step 3: Prepare the Curry Mixture

Add the Thai red curry paste, olive oil, red wine vinegar, a pinch of salt, and black pepper to the roasting tray.

Mix well until combined.

Step 4: Add the Chicken and Squash

Place the chicken legs and squash chunks into the tray.

Pick the basil leaves from their stalks and set the leaves aside.

Finely chop the basil stalks and add them to the tray.

Step 5: Coat Everything

Toss the chicken and squash thoroughly through the curry mixture.

Arrange the chicken with the skin facing upward.

Make sure the squash is spread around the chicken rather than piled underneath it.

Step 6: Roast the Chicken and Squash

Place the tray in the oven.

Roast for approximately 45 minutes, turning the squash occasionally.

The chicken should become golden and the squash should be tender.

Step 7: Prepare the Spring Onions

While the chicken is roasting, separate the green tops from the white parts of the spring onions.

Finely slice the green tops and place them in cold or iced water to keep them crisp.

Roughly chop the white parts.

Step 8: Add the Coconut Milk

After approximately 45 minutes, remove the tray from the oven.

Spoon some of the juices over the chicken and squash.

Scatter the chopped white spring onions around the tray.

Pour most of the coconut milk around the chicken and squash, reserving a small amount for finishing.

Step 9: Return the Tray to the Oven

Place the tray back into the oven.

Cook for another 15 minutes, allowing the coconut milk to combine with the roasted curry juices.

The sauce should become creamy and aromatic.

Step 10: Cook the Rice

While the traybake finishes, place the rice in a saucepan.

Add 600ml boiling water and a pinch of salt.

Cut the lime in half and place one half into the rice.

Bring to a boil, then cover and cook according to the rice instructions until tender and fluffy.

Step 11: Add the Peas

Remove the tray from the oven once the chicken is completely cooked.

Add the frozen peas to the hot tray and stir them gently through the coconut sauce.

Allow them to warm through for approximately 2 minutes.

Step 12: Finish the Lime Rice

Remove the cooked lime half from the rice.

Squeeze its juice over the rice and gently fluff the grains with a fork.

Step 13: Check the Chicken

Check the thickest part of the chicken with a food thermometer.

It should reach at least 75°C (165°F).

The juices should run clear and the meat should no longer be pink in the center.

Step 14: Assemble the Dish

Spoon the fluffy lime rice onto serving plates.

Place a chicken leg and roasted squash alongside each portion.

Spoon plenty of the coconut curry sauce and peas over the vegetables.

Step 15: Garnish and Serve

Drain the sliced spring onion tops and basil leaves.

Scatter them over the chicken and squash.

Finish with the reserved coconut milk and serve with lime wedges.

Common Mistakes to Avoid When Making Jamie Oliver Thai Red Chicken & Squash Traybake

• Overcrowding the Tray
  Too many ingredients packed together can cause the squash to steam instead of roast.
• Cutting the Squash Unevenly
  Keep the pieces similar in size so they cook at the same rate.
• Adding Coconut Milk Too Early
  Adding it toward the end allows the chicken and squash to roast and caramelize first.
• Using Too Much Curry Paste
  Thai red curry paste can vary considerably in strength, so adjust it according to your preferred heat level.
• Not Checking the Chicken
  Cooking time varies according to the size of the chicken legs. Always check that the meat is fully cooked.

Delicious Side Dishes to Serve With Thai Red Chicken & Squash Traybake

• Cucumber Salad
  Crisp cucumber provides a refreshing contrast to the creamy curry.
• Thai-Style Slaw
  Cabbage, carrot, lime, and herbs add crunch and freshness.
• Steamed Broccoli
  Simple steamed greens work well with the coconut sauce.
• Fresh Herb Salad
  Coriander, basil, mint, and lime create a fresh accompaniment.
• Prawn Crackers
  These add a light, crunchy element to the meal.

Expert Tips to Get Jamie Oliver Thai Red Chicken & Squash Traybake Right

• Use Chicken With the Skin On
  The skin becomes beautifully golden during roasting and adds extra flavor.
• Don’t Cut the Squash Too Small
  Larger chunks retain their shape better while becoming tender.
• Give the Chicken Enough Space
  Good airflow helps the skin brown properly.
• Use Fresh Lime
  Lime juice at the end balances the richness of the coconut milk.
• Don’t Overcook the Peas
  Add them right at the end so they retain their color and texture.

How to Add More Flavour to Thai Red Chicken & Squash Traybake

• Add Fresh Red Chili
  Thinly sliced chili provides extra heat and color.
• Add Fresh Ginger
  Grated ginger adds warmth and fragrance.
• Use Fresh Coriander
  Coriander complements Thai curry particularly well.
• Add Lime Zest
  Lime zest gives the dish a stronger citrus aroma.
• Add Toasted Peanuts
  Crushed peanuts provide a delicious crunchy contrast to the creamy sauce.

How to Adjust Jamie Oliver Thai Red Chicken & Squash Traybake for Kids

• Use Mild Curry Paste
  Choose a mild Thai red curry paste or reduce the quantity.
• Serve With Extra Rice
  Additional rice helps balance the curry flavors.
• Add More Coconut Milk
  A little extra coconut milk creates a milder, creamier sauce.
• Leave Fresh Chili Out
  Keep additional chili separate so adults can add it to their own portions.
• Use Smaller Chicken Pieces
  Boneless chicken thighs can be easier for children to eat.

Best Way to Store Leftovers

• Cool Promptly
  Allow leftovers to cool before refrigerating.
• Use Airtight Containers
  Store chicken, squash, and sauce in sealed containers.
• Refrigerate for Up to 3 Days
  Keep the leftovers properly chilled and consume within three days.
• Store Rice Separately
  Refrigerate cooked rice promptly and keep it separate from the curry where possible.
• Keep Fresh Garnishes Separate
  Add basil, spring onions, and lime after reheating.

Best Ways to Reheat Leftovers

• Use the Oven
  Place the chicken, squash, and sauce in an ovenproof dish and cover loosely. Reheat at 180°C (350°F) until thoroughly hot.
• Reheat the Rice Separately
  Add a small splash of water to the rice before reheating.
• Use a Skillet for the Sauce
  Warm the curry gently over medium-low heat.
• Avoid Drying the Chicken
  Keep the chicken covered while reheating and avoid excessively high temperatures.
• Finish With Fresh Lime
  Fresh lime juice restores brightness to the reheated dish.

Nutritional Value (Per Serving)

Approximate values based on the ingredients above:

• Calories: 650 kcal
• Carbohydrates: 70g
• Protein: 34g
• Fat: 28g
• Fiber: 6g
• Sugar: 8g

FAQs

Can I use chicken thighs instead of chicken legs?

Yes. Boneless or bone-in chicken thighs can be used. Adjust the cooking time according to their size and check that the thickest part reaches 75°C (165°F).

Can I use a different type of squash?

Yes. Kabocha, acorn squash, or another firm winter squash can work well. Cut it into evenly sized chunks so it cooks consistently.

Can I make this Thai chicken traybake vegetarian?

Yes. Replace the chicken with chickpeas, tofu, or additional vegetables. Chickpeas are particularly good because they absorb the coconut curry sauce and become slightly crisp during roasting.

Can I make Thai Red Chicken & Squash Traybake ahead of time?

Yes. The chicken and squash can be prepared and refrigerated ahead of cooking. You can also store cooked leftovers for up to three days and reheat them thoroughly before serving.

Final Words

Jamie Oliver Thai Red Chicken & Squash Traybake is an easy, comforting dinner with roasted chicken, sweet squash, creamy coconut curry sauce, and fresh lime rice. It’s especially good when you want a flavorful meal without complicated cooking.

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• Jamie Oliver Caprese Chicken Burgers

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