Roast chicken with butternut squash, chorizo & chilli

Roast chicken with butternut squash, chorizo & chilli

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(23 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


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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 4 medium red onions, 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 chillies, 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, questions and tips

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3rd Apr, 2020
This an amazing recipe, my favourite roast chicken ever, fantastic flavours but the actually details don’t need to be followed, i find its dependant on the size of chicken I’m cooking, I put the chicken in 1/2hr or 45 mins early then add the veg mix to the tray with the chicken for an hour. The other thing I’m not a 100% sold on is cooking the carcass upside down as the skin often sticks and tears which isn’t great when you turn it over.
15th May, 2016
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.
30th May, 2015
A real favourite. Loads of flavour and easier than a traditional roast.
27th Jan, 2015
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.
2nd Feb, 2014
Loved it!
sarahdawn10's picture
24th Feb, 2013
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 !!!! :)
24th Feb, 2013
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.
23rd Feb, 2013
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
13th Jan, 2013
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!
15th Jul, 2012
Making this for the second time! Love it :).


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10th Jan, 2016
Really delicious balance of flavours. I put the chicken on top of the veg instead of in and amongst, and it was excellent.
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