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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.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium whole chicken about 1.5-2kg
  • 1 lime
  • 2 red onions
  • 4 cloves of garlic
  • ½ butternut squash
  • 2 medium sweet potatoes
  • 1 tsp paprika
  • 2 Tbsp olive oil
  • 1 Tbsp chipotle paste
  • 1 tsp tomato purée
  • Fresh Coriander leaves to serve

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. Mix a spoonful of oil with paprika, salt and pepper and rub this into the chicken skin.
  4. Roast the chicken for 30 minutes.
  5. 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.
  6. After 30 minutes take the chicken out of the oven and put the veggies around it. Keep the marinade.
  7. Roast the chicken & veggies for 30 minutes.
  8. 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.
  9. Rest the chicken for 10 minutes before carving.
  10. Serve with the roasted vegetables and the sauce.