Roast chicken with butternut squash, chorizo & chilli

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• Kirby

  02 March 2009

  Kirby commented on this recipe

  Couldn't get an organic chicken, so the meat was rather tasteless. But the veggies were really good as well as the chorizo. The soup idea was brilliant - enjoyed by all. Kirby

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• Jo

  03 March 2009

  Jo rated and commented on this recipe

  

  Loved the roast vegetables but found the chorizo overpowered the roast chicken. Not one i will do again

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• Hilary

  08 March 2009

  Hilary rated and commented on this recipe

  

  Thought this recipe was great. Both the meat and vegetables were really flavourful. A nice change from my usual roast - I'll definitely be making it again soon!

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• MrsMaccers

  13 April 2009

  MrsMaccers commented on this recipe

  I thought that this had all the makings of a really delicious and easy supper. However (and I don't know why this didn't occur to me before) the chorizo really doesn't need an hour in the oven, it was practically incinerated. Next time I think I will add it to the veggies when I take the chicken out. The garlic was also inedible. A disppointing first attempt but I will try it again.

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• jason

  08 June 2009

  jason commented on this recipe

  The first time i cooked the meal, which was dead easy to follow and cook the chorizo came out rock solid. The next I left the chorizo until the end and this made an excellent meal. Everyone in our block of flats loved it! I will be doing this again as it works out to be a cheap meal per person.

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• kaff_mca

  23 July 2009

  kaff_mca rated and commented on this recipe

  

  Really tasty wasy to cook roast chicken. I've dont this a couple of times and suggest adding the chorizo after the chicken has been cooking for about half an hour otherwise it ends up burnt.

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• s.hovey

  05 August 2009

  s.hovey rated and commented on this recipe

  

  This is great for a lovely family meal. I cook my chicken upside down so the juices go into the breast until the last half hour, then i turn it over to make the skin brown off.

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• Peggy

  06 August 2009

  Peggy commented on this recipe

  This is an easy, tasty change from Sage and Onion stuffing to enjoy the family favourite of Roast Chcken. Suggest boiling the carcass picking the bits of meat off discarding the bones, , then add left over vegatables with either a little rice or broken small spagetti bits, makes a good chunky soup Wonderful with crsty bread.

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• redguide

  06 August 2009

  redguide commented on this recipe

  Maybe I am reading this all wrong. I cooked the chicken for 45 minutes by itself then i turned it over abd added the veggies around it. Another 30 minutes took the chicken out as Sara says and conitued to cok the chicken at a bit higher heat. The squash and potatoes were definitely not ready after 30 minutes. by the way. Kept an eye on the vegs as I do not like mushy stuff and it was almost exactly 15 minute before they were just right....The whole thing went like a dream. The chorizo was great but maybe my chunks were larger....who knows? It was a super meal and will definitely do it again and again. My two grandsons in their teens really loved it ....mothing left for the other two recipes [sob!]

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• EH

  16 August 2009

  EH commented on this recipe

  Unfortunately you have not specific which type of chorizo to use, therefore have been unsure as to which type to buy. The amount is quite specific "110g pack chorizo sausage", is this fresh or the cured kind. In the absence of knowing which one to use, will be trying the recipte with fresh sausage but would appreciate being advised of the correct kind to use and if you have a specific brand in mind. Look forward to hearing from you if you are able to reply. My email address is eflovegrove@yahoo.co.uk. Many thanks, Elaine

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• EH

  16 August 2009

  EH commented on this recipe

  Unfortunately you have not specific which type of chorizo to use, therefore have been unsure as to which type to buy. The amount is quite specific "110g pack chorizo sausage", is this fresh or the cured kind. In the absence of knowing which one to use, will be trying the recipte with fresh sausage but would appreciate being advised of the correct kind to use and if you have a specific brand in mind. Look forward to hearing from you if you are able to reply. My email address is eflovegrove@yahoo.co.uk. Many thanks, Elaine

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• redguide

  03 September 2009

  redguide commented on this recipe

  Actually I have a butcher who sells a whole variety of sausages loose. So you can choose as many or as few as you like. His Spanish ones are quite large so I think that I figured on one whole one each for the boys and my daughter and I would not eat more than a half a sausage with the chicken too. So I am sure that I bought four. Never did weigh them though. I thought that we would have leftovers but we barely had enough for one chicken sandwich!!! All the sausage and vegs went ...We also had a first course and a salad and a yummy dessert too.

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• tamarshall

  23 September 2009

  tamarshall rated and commented on this recipe

  

  This was really easy to make but very tasty - a big hit :o)

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• Pups Recipes

  19 December 2009

  Pups Recipes rated and commented on this recipe

  

  A great recipe, a really nice new flavour for your roast chicken dinner. Loved it. Agree with previous comments that Chorizo needs to go in later, came out really overdone. Otherwise delicious.

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• John

  16 January 2010

  John rated this recipe

  

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• Sharon

  20 January 2010

  Sharon rated this recipe

  

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• teapot

  10 October 2010

  teapot rated and commented on this recipe

  

  The best butternut squash I have ever had! The chicken was just perfect and the vegetables were really crispy and scrummy. After reading some of the previous comments I only put in the chorizo and the garlic at the end after taking the chicken out and I'm glad I did as it came out absolutely perfect. Enjoyed the leftovers today (not that there was much left!) I'd never roasted vegetables with fresh chili or chorizo before and it was such a nice, peppery and gorgeous flavour.

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• jan foweraker

  27 February 2011

  jan foweraker rated and commented on this recipe

  

  I've made this many times. Always make an additional tray of veg to roast and add to chicken stock for a delicious soup. Freezes well.

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• Simon

  16 October 2011

  Simon rated and commented on this recipe

  

  I used cooked Chorizo cut about 1 cm thick and cooked it for the last in the roasting tin for the last 25 mins. Turned out really good with plenty of spicy juices. Everyone loved it.

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• SHEILA BEDFO

  16 October 2011

  SHEILA BEDFO rated and commented on this recipe

  

  cooked this tonight and it went down a bomb the food critics in my house gave it a full 10 out of 10 only down side was that there was no left overs to make soup :) (added the chorizo half way through cooking )

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Ingredients

• 1 large free-range chicken (about 2.25kg/5lb)
• 4 medium red onions , 1 halved, the rest cut into wedges
• 1 tbsp olive oil , plus extra for greasing
• 12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
• 1 butternut squash , peeled and cut into large, chunky wedges
• 500g pack Charlotte potatoes , halved
• 2 red chillies , seeds left in and sliced
• 110g pack chorizo sausages, sliced
• 1 garlic bulb, separated into cloves

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 2 hrs 15 mins

Ingredients

• 1 large free-range chicken (about 2.25kg/5lb)
• 4 medium red onions , 1 halved, the rest cut into wedges
• 1 tbsp olive oil , plus extra for greasing
• 12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
• 1 butternut squash , peeled and cut into large, chunky wedges
• 500g pack Charlotte potatoes , halved
• 2 red chillies , seeds left in and sliced
• 110g pack chorizo sausages, sliced
• 1 garlic bulb, separated into cloves

PER SERVING

501 kcalories, protein 42g, carbohydrate 30g, fat 25 g, saturated fat 8g, fibre 0g, sugar 11g, salt 0.57 g

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