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    Home » Healthy Recipes

    2nd September 2022 Dinner

    Home » Healthy Recipes

    Roast Chicken and Butternut Squash Traybake

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    Roast Chicken and Butternut Squash Traybake -With Pumpkin season round the corner, I thought I would share a recipe that I have been making for a few years. This recipe is easy to make and it screams comfort. It is perfect for a Sunday lunch and  has the wow factor whilst being effortless to make. Needless to say you can make it with Pumpkin too!

    Roast Chicken and Butternut Squash in a tray

    Roast Chicken and Butternut Squash Traybake

    In this recipe, a full Chicken with skin on is slathered in an Indian Spiced Butter.

    This is then roasted with Squash in the oven until the Chicken skin is golden and crispy, the flesh is juicy and the Squash is deliciously sweet and cooked through.

    It is all made in one tin making it a lovely one tin meal too. Meaning less washing up!

    All the delicious Chicken juices work their way into the surface of the squash making for the most divine traybake.

    Long time followers will know, I LOVE Roast Chicken andI have several recipes for it on the blog.

    Here are some of the recipes on the blog so far:

    Buttermilk Roast Chicken

    Roast Chicken and Potatoes

    Preserved Lemon, Cumin and Thyme Roast Chicken

    Greek Roast Chicken

    Chicken and Rice One Pot

    Chicken in Milk

    Lemon and Thyme Roast Chickens with Potatoes

    Roast Chicken with Crunchy Roast Potatoes Traybake

    Ingredients

    Oil and Butter

    Lemon - Zest and Juice

    Chilli Powder

    Smoked Paprika

    Garlic

    Ginger

    Ground Cumin

    Ground Coriander

    Ground Cinnamon

    Ground Cardamom

    Garam Masala Powder

    Butternut Squash

    Whole Chicken, Skin on

    How to make it

    Preheat the oven to Gas mark 9/240 C.

    Season the Chicken inside and outside.

    Combine Butter, Oil, Garlic, Ginger, Lemon, Chilli Powder, Ground Cumin, Ground Coriander, Ground Cinnamon, Ground Cardamom and Garam Masala Powder in a bowl and mix together.

    Loosen Chicken skin with your fingers.

    Push butter underneath the skin and add any remaining butter on top.

    Add chopped Squash to tin.

    Nestle the Chicken on top of the Squash. Cook for 10 minutes.

    Turn heat down to Gas Mark 4/180 C.

    Cook for 40 minutes to 50 minutes or until the Chicken is golden brown. Baste a couple of time during cooking.

    Rest for 10 minutes.

    Storage Instructions

    Fridge

    This chicken can be kept in the fridge marinaded for up to 2 days.

    The cooked chicken can be kept in the fridge for up to 4 days.

    Freezer

    This chicken can be frozen in an airtight container/ziplock bag for up to 3 months. I would not freeze the Squash.

    To reheat, let it thaw in the fridge overnight, then roast as per instructions.

    It can be frozen when cooked too. To reheat, thaw overnight and gently reheat on the stove top or in the oven.

    More Roast Dinner Recipes and Sides:

    The MOST tender Leg of Lamb

    Slow Cooked Lamb Shoulder

    Yorkshire Puddings

    Creamed Sweetcorn

    Potato Dauphinoise

    Creamy Mac and Cheese

    Best baked Mac and Cheese

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

    Roast Chicken and Butternut Squash in a tray
    5 from 2 votes
    Print

    Roast Chicken and Butternut Squash Traybake

    Roast Chicken and Butternut Squash Traybake - With Pumpkin season round the corner, I thought I would share a recipe that I have been making for a few years. This recipe is easy to make and it screams comfort. It is perfect for a Sunday lunch and  has the wow factor whilst being effortless to make. Needless to say you can make it with Pumpkin too!

    Course Dinner
    Cuisine british, Indian
    Keyword Chicken and squash, Roast Chicken and Pumpkin, Roast chickrn and squash
    Prep Time 10 minutes
    Cook Time 1 hour
    Resting Time 10 minutes
    Total Time 1 hour 20 minutes
    Servings 4
    Calories 336 kcal
    Author Safira

    Ingredients

    • 1.5 Kg Whole Chicken, Skin on
    • 4 tbsp Olive Oil
    • 4 tbsp Butter
    • 6 cloves Garlic Crushed
    • 2 inch Ginger Crushed
    • 1 Lemon Juice and Zest
    • 1 tsp Chilli Powder
    • 1 ½ tsp Smoked Paprika
    • 1 ½ tsp Ground Cumin
    • 1 ½ tsp Ground Coriander
    • ¼ tsp Ground Cinnamon
    • ½ tsp Ground Cardamom
    • 1 tsbp Garam Masala Powder
    • 1 Butternut Squash Peeled ant cut into 1/2 moons

    Instructions

    1. Preheat the oven to Gas mark 9/240 C.

    2. Season the Chicken inside and outside.

    3. Combine Butter, Oil, Garlic, Ginger, Lemon, Chilli Powder, Ground Cumin, Ground Coriander, Ground Cinnamon, Ground Cardamom and Garam Masala Powder in a bowl and mix together.

    4. Loosen Chicken skin with your fingers. Push butter underneath the skin and add any remaining butter on top.

    5. Add chopped Squash to tin.

    6. Nestle the Chicken on top of the Squash. Cook for 10 minutes.

    7. Turn heat down to Gas Mark 4/180 C. Cook for 40 minutes to 50 minutes or until the Chicken is golden brown. Baste a couple of time during cooking.

    8. Rest for 10 minutes.

    Recipe Notes

    Storage Instructions

    Fridge

    This chicken can be kept in the fridge marinaded for up to 2 days.

    The cooked chicken can be kept in the fridge for up to 4 days.

    Freezer

    This chicken can be frozen in an airtight container/ziplock bag for up to 3 months. I would not freeze the Squash.

    To reheat, let it thaw in the fridge overnight, then roast as per instructions.

    It can be frozen when cooked too. To reheat, thaw overnight and gently reheat on the stove top or in the oven.

    Nutrition Facts
    Roast Chicken and Butternut Squash Traybake
    Amount Per Serving
    Calories 336 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 9g56%
    Trans Fat 0.5g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 13g
    Cholesterol 30mg10%
    Sodium 113mg5%
    Potassium 790mg23%
    Carbohydrates 28g9%
    Fiber 6g25%
    Sugar 5g6%
    Protein 3g6%
    Vitamin A 20867IU417%
    Vitamin C 56mg68%
    Calcium 128mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Related

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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