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Roast Chicken and Butternut Squash in a tray

Roast Chicken and Butternut Squash Traybake

Safira
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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine british, Indian
Servings 4
Calories 336 kcal

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
 

  • 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.

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

Calories: 336kcalCarbohydrates: 28gProtein: 3gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 30mgSodium: 113mgPotassium: 790mgFiber: 6gSugar: 5gVitamin A: 20867IUVitamin C: 56mgCalcium: 128mgIron: 3mg
Keyword Chicken and squash, Roast Chicken and Pumpkin, Roast chickrn and squash
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