Posted by: hilsrecipeoftheweek | August 12, 2009

Roast chicken with butternut, chorizo & chilli

(Recipe from BBC Good Food Guide


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 potatoes , halved
2 red chillies , seeds left in and sliced
110g pack chorizo sausages, sliced
1 garlic bulb, separated into cloves

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.
Toss the onion wedges with the sage, squash, potatoes, chillies, and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Add the chorizo to the roasting pan, 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.

Hil’s Comment:

9.8.09 Very tasty and easy, the chilli and chorizo give a tang to the vegetables.

I used a smaller chicken (about 1.6kg) and reduced the cooking times to 25 mins before turning it, another 20 mins before adding the vegetables, then 40 mins before removing the chicken and adding the chorizo for the final 15 minutes.

I did not reduce the quantity of the vegetables, and after 2 generous servings there was plenty of chicken & veg left over for another meal.

If you haven’t got red onions, normal onions would be fine.

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