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


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



    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



    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



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

  • 1 garlic bulb, separated into cloves



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


  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 (31)

98normandy's picture

I made this today having put butternut squash and chicken into search on the website. So glad I did as it was greatly enjoyed by all the family. They enjoyed the twist on a normal roast chicken dinner. The potatoes weren't particularly crispy but were v tasty. I didn't get hold of any sage so used dried and it was fine. Will def make this again.

graley's picture

A real favourite. Loads of flavour and easier than a traditional roast.

elvis's picture

I've lost count of the number of times I've made this and it's always delicious even if you detour slightly. I've substituted streaky bacon or salami for the chorizo, forgotten to put in the chilli and used every veg available in various combinations . Never failed.

sarahdawn10's picture

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 !!!! :)

foodiegirly's picture

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.

michaelaproctor's picture

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

trishmc's picture

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!

victoriajlamb's picture

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

grandmasoupdragon's picture

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,

lesleybaillie's picture

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's picture

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's picture

Delicious! A really good Friday evening family supper.

shelby1's picture

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's picture

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's picture

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's picture

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's picture

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's picture

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

redguide's picture

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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Tips (1)

ladbroke's picture

Really delicious balance of flavours. I put the chicken on top of the veg instead of in and amongst, and it was excellent.