Name: Roast chicken with butternut squash, chorizo & chilli
Prep time: 35 min
Cook time: 2 h 15 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Spanish
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 potato halved; 2 red chillies seeds left in and sliced; 110g pack chorizo sausages, sliced; 1 garlic bulb, separated into cloves

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Roast chicken with butternut squash, chorizo & chilli

Roast chicken with butternut squash, chorizo & chilli

Sara Buenfeld

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Serves 6

Easy

Prep: 35 mins

Cook: 2 hrs and 15 mins

A star rating of 4.7 out of 5.27 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 potato

halved
2 red chillies

seeds left in and sliced
110g pack chorizo

sausages, sliced
1 garlic

bulb, separated into cloves

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Nutrition: per serving

kcal501
fat25g
saturates8g
carbs30g
sugars11g
fibre0g
protein42g
salt0.57g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

LEFTOVER VEG?

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

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.

Recipe from Good Food magazine, March 2009

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A star rating of 4.7 out of 5.27 ratings

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