Chipotle roasted chicken with squash and sweet potatoes
I love making roasted chicken for Sunday lunch because the leftover is always enough for at least one more meal. For this reason I like adding spices and flavours so that the next meal wouldn’t need much more extras. This chipotle roasted chicken with squash and sweet potatoes was one of these roasts – a delicious meal for Sunday lunch, while the leftover was perfect for makingchicken fajitas.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the lime in half. Put the chicken in a large roasting tray. Put half of the lime and one garlic clove in then cavity.
- Mix a spoonful of oil with paprika, salt and pepper and rub this into the chicken skin.
- Roast the chicken for 30 minutes.
- Meanwhile cut the squash and sweet potatoes into large wedges. Cut the onion into 4 wedges. Put these and the garlic cloves (slightly smashed) into a bowl and add the chipotle paste, remaining olive oil, tomato purée, salt & pepper, then squeeze over the lime juice. Mix the vegetables to cover well, then set aside.
- After 30 minutes take the chicken out of the oven and put the veggies around it. Keep the marinade.
- Roast the chicken & veggies for 30 minutes.
- Take the tray out and brush the chicken skin with the marinade and the pan juices. Roast for another 20-30 minutes, until the veggies are golden and chicken is cooked through.
- Rest the chicken for 10 minutes before carving.
- Serve with the roasted vegetables and the sauce.