Roast chicken with butternut squash, chorizo & chilli

Roast chicken with butternut squash, chorizo & chilli

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 2 hrs 15 mins

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.
Try

Make your own stock

To make chicken stock, put the carcass into a large saucepan with a few black peppercorns, ½ onion and a handful parsley stalks. Cover with water, bring to a gentle simmer for 1 hr, then strain. Cool and pour into freezer bags. Can be frozen for up to 3 months.

Leftover veg?

Heat it with some chicken stock, then blitz until smooth to make an instant soup.

PER SERVING

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

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

Results 21-30

  • Binder photo starman

    23 October 2011

    starman rated and commented on this recipe

    5 stars

    Delicious! A really good Friday evening family supper.

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  • Binder photo dferris0107

    26 October 2011

    dferris0107 rated and commented on this recipe

    4 stars

    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!

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  • Binder photo TwickChick

    08 February 2012

    TwickChick commented on this recipe

    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.

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  • Binder photo Grandma Soup Dragon

    21 February 2012

    Grandma Soup Dragon commented on this recipe

    made this receipe for a large familynget together, it was fantastic, very easy to make and it went down a treat. I left the sausage until about 20 mins before the end and it was great,

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  • Binder photo Vicnmarv

    15 July 2012

    Vicnmarv rated and commented on this recipe

    5 stars

    Making this for the second time! Love it :).

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  • Binder photo Trish

    13 January 2013

    Trish commented on this recipe

    Love this recipe - cooked it for my partner and enjoyed it so much we now have it nearly every Sunday! I have changed the timings in section 1 a bit dependant on the size of the chicken we are cooking and also, as suggested, only put the chorizo and garlic in for the last half hour. Easy to cook and super tasty!

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  • Binder photo Trish

    13 January 2013

    Trish rated this recipe

    5 stars

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  • Binder photo Munky

    23 February 2013

    Munky rated and commented on this recipe

    5 stars

    Made this dish last night, my partner laughed at me as I have made so much veg (as usual ha ha) but they have all gone! This is AMAZING recipe. Absolutely loved it, so easy and tasty. As others suggested I have added the chorizo for the last 20 minutes and it was perfect. I have also added more chillies and dried chilli flakes, as we like our food quite hot and it had a great kick to it. I will make this instead of my normal roast from now on. 5 Star and highly recomend. :) Yum

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  • Binder photo foodiegirl

    24 February 2013

    foodiegirl commented on this recipe

    This was loved by my family. Next time I may try it with chicken pieces and put all the ingredients in at the same time - to speed up the cooking time.

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  • Binder photo sarahdawn

    24 February 2013

    sarahdawn rated and commented on this recipe

    5 stars

    Made this tonight instead of the usual Sunday roast and was really pleased. My teenage boys & husband loved it...especially the butternut squash!! Added a few red peppers and this added to the flavour. Roasted the new potatoes in a separate tray as stuck for space... and they crisped up nicely. 10 out of 10 and will def do again !!!! :)

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

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
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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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