Roasted Chicken Breast with Creamy Butternut Squash

This is super easy and can be done rather inexpensively.

Preheat the oven to 400 F. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chili and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavorings from the bowl into the pan and snugly fit your squash slices around the chicken. Carefully pour a little heavy cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper, then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

Use a snug-fitting baking dish or, to save on washing-up, a little aluminum foil pan

From "Cook with Jamie" by Jamie Oliver