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Roast chicken with butternut squash, chorizo and chilli

This roast chicken with butternut squash, chorizo and chilli is the perfect Sunday lunch during the winter months. It’s incredibly easy to make too, so you can just chill out whilst the oven is doing the cooking. Serve it with some green salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 50 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium chicken about 1.5 kg
  • 3 red onions
  • 2 sprigs of rosemary
  • 1 medium butternut squash
  • 500 g new potatoes
  • 1 red chilli
  • 100 g cooking chorizo
  • 6 garlic cloves
  • olive oil

Method
 

  1. Heat the oven to 190C. Put one onion inside the cavity with one sprig or rosemary.
  2. Rub the skin with a little olive oil, then season with salt and pepper. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins.
  3. Meanwhile peel and cut the onion into wedges. Scrub, then halve the potatoes. Peel and cut the squash into chunks. Slice the chorizo into chunky rings. Cut the chilli in half. Bash the garlic with a meat tenderizer.
  4. Take the chicken out of the oven and turn it over. Scatter all the prepared veggies and chorizo around the chicken, toss in the pan juices and some extra olive oil. Season to taste then roast for about 50-60 minutes until the chicken is golden.
  5. Take the chicken out of the tray and rest it on a plate covered with foil and tea towels. Cook the veggies further if they are not ready.
  6. Carve and serve with the veggies and the pan juices.