Roast chicken with butternut squash, chorizo & chilli

Roast chicken with butternut squash, chorizo & chilli

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(22 ratings)

Prep: 35 mins Cook: 2 hrs, 15 mins

Easy

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: per serving

  • kcal501
  • fat25g
  • saturates8g
  • carbs30g
  • sugars11g
  • fibre0g
  • protein42g
  • salt0.57g
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Ingredients

  • 1 large free-range chicken (about 2¼kg/5lb)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 medium red onion, 1 halved, the rest cut into wedges
  • 1 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 butternut squash, peeled and cut into large, chunky wedges
  • 500g pack Charlotte potato, halved
  • 2 red chilli, seeds left in and sliced
  • 110g pack chorizo sausages, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 garlic bulb, separated into cloves
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  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.

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Comments, questions and tips

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lesleybaillie
8th Feb, 2012
Delicious. I didn't have chorizo slices so chopped a whole one into chunks about the size of a pound coin, gave them the full cooking time and they were perfect. My veggies were a bit overdone but looking at the picture now I can see I cut them much smaller so would do them a bit bigger next time. 5 stars though because it was such a big hit in our house and I'll certainly be cooking this again.
dferris0107
26th Oct, 2011
4.05
Very enjoyable - we did this without the potatoes, but was still very filling with the squash. The chorizo was perhaps a touch too crispy by the end of the cooking time, but a fantastic twist to a normal roast. Will be cooking again!
janerowe
23rd Oct, 2011
5.05
Delicious! A really good Friday evening family supper.
shelby1
16th Oct, 2011
5.05
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 )
newlandsgolf
16th Oct, 2011
5.05
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.
janfoweraker
27th Feb, 2011
4.05
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.
dancingbunny
10th Oct, 2010
5.05
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.
pup202
19th Dec, 2009
5.05
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.
tamarshall
23rd Sep, 2009
5.05
This was really easy to make but very tasty - a big hit :o)
redguide
3rd Sep, 2009
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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