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Moroccan Roasted Chicken with Butternut Squash

This Moroccan Roasted Chicken with Butternut Squash is the perfect autumn comfort dish — warm, aromatic and bursting with colour and flavour. It’s ideal for a Sunday roast, a midweek family dinner, or even a special weekend meal when you want something simple yet impressive. The combination of tender roast chicken, sweet caramelised butternut squash, and fragrant Moroccan spices creates a dish that feels both exotic and homely. The spice mix adds depth and warmth, while roasted red onions, garlic and tomatoes make it beautifully juicy and aromatic. You can use a store-bought Moroccan chicken spice mix (available in most delis or supermarkets), or make your own blend with paprika, cumin, coriander, cinnamon, lemon zest and turmeric. Serve it with a simple cucumber and tomato salad, minty couscous or warm flatbreads for a complete, wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large chicken
  • 2 red onions cut into wedges
  • ½ butternut squash sliced into thin moons
  • Juice of 1 lemon
  • 1 Tbsp Moroccan chicken spice mix
  • 2 Tbsp olive oil
  • 4 cloves garlic lightly smashed
  • 1 chilli pepper optional
  • 2 bay leaves
  • 1 handful cherry tomatoes
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 190°C (375°F).
  2. Cut the chicken in half along the backbone. Set one half aside for another meal, and place the remaining half on a large baking tray.
  3. Slice the butternut squash into thin half-moons and the red onions into wedges. Lightly smash the garlic cloves.
  4. In a small bowl, mix together the olive oil, Moroccan spice blend, lemon juice, salt and pepper.
  5. Slice the lemon and lay the slices in the centre of the roasting tray. Place the chicken on top. Arrange the squash, onion, and garlic around the chicken. Tuck in the bay leaves and chilli pepper (if using). Brush the chicken and vegetables with the spiced oil, making sure everything is evenly coated.
  6. Roast in the oven for 25–30 minutes, then remove the tray and baste the chicken with the pan juices. Turn the vegetables for even cooking.
  7. Scatter the cherry tomatoes around the chicken and return to the oven.
  8. Roast for another 15 minutes, until the chicken is golden brown, the squash is tender, and everything smells amazing.
  9. Let the chicken rest for a few minutes before serving. Serve warm with salad, couscous or flatbread.