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 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:
Preserved Lemon, Cumin and Thyme Roast Chicken
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:
**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 Traybake
Ingredients
- 1.5 Kg Whole Chicken, Skin on
- 4 tablespoon Olive Oil
- 4 tablespoon Butter
- 6 cloves Garlic Crushed
- 2 inch Ginger Crushed
- 1 Lemon Juice and Zest
- 1 teaspoon Chilli Powder
- 1 ½ teaspoon Smoked Paprika
- 1 ½ teaspoon Ground Cumin
- 1 ½ teaspoon Ground Coriander
- ¼ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cardamom
- 1 tsbp Garam Masala Powder
- 1 Butternut Squash Peeled ant cut into ½ moons
Instructions
- 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.
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