Roast chicken with butternut squash, chorizo & chilli

Roast chicken with butternut squash, chorizo & chilli

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(21 ratings)


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Cooking time

Prep: 35 mins Cook: 2 hrs, 15 mins

Skill level



Serves 6

Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 large free-range chicken (about 2¼kg/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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  1. Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken’s cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
  2. Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
  3. Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.

Recipe from Good Food magazine, March 2009

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elainelovegrove's picture

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

Many thanks,


redguide's picture

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!]

retrop21's picture

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.

shovey's picture
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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.

kaff_mca's picture
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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.

anotherbloke's picture

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.

mrsmaccers's picture

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.

spaceho's picture
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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!

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

sandaholm's picture

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.