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
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  • 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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grandmasoupdragon's picture
21st Feb, 2012
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,
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.
26th Oct, 2011
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!
23rd Oct, 2011
Delicious! A really good Friday evening family supper.
16th Oct, 2011
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 )
16th Oct, 2011
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.
27th Feb, 2011
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.
10th Oct, 2010
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.
19th Dec, 2009
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.
23rd Sep, 2009
This was really easy to make but very tasty - a big hit :o)


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