Indian-spiced chicken & roast squash recipe

16 ratingsRate
  • Serves 4
  • 10 mins to prepare and 2 hrs 00 mins to cook
  • 1050 calories / serving
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Indian Spiced roast chicken HERO

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken's cavity with salt and pepper and place in a large roasting tin. Cut one orange half into wedges and place some inside the cavity and some around the chicken. Place the onion wedges and the bay leaves in the chicken cavity. Tie the legs together with string. Rub all over with the olive oil, season and scatter with garam masala. Squeeze the other orange half into the bottom of the roasting tin, add 150ml hot water, cover with foil and roast for 45 minutes.

Meanwhile, toss the red onion wedges and squash with the sunflower oil and then scatter with the ginger, spices and garlic and mix together well so it is all coated in the spicy mix. Tip into a very large roasting tin (large enough so the vegetables can sit happily in one layer without being piled up so that it roasts evenly and doesn't stew). Place in the oven and roast for 40-45 minutes or until tender and lightly browned around the edges.

Remove the foil from the chicken and roast for a further 20-30 minutes or until the skin is golden and the juices from the thigh run clear when pierced with a skewer.

For the raita, mix the yogurt with the chopped mint and lime zest and place in a small serving bowl.

Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.

See more Sunday Roast recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • For the chicken

  • 1.5kg whole organic free-range chicken
  • 2tbsp olive oil
  • 1 large orange, cut in half
  • 1 small onion, chopped
  • small handful fresh bay leaves
  • 1tsp garam masala
  • For the ginger and cumin roast squash

  • 2-3 tbsp sunflower oil
  • 1 red onion, cut into wedges
  • 1kg butternut squash, peeled, deseeded, cut into wedges
  • 2.5cm fresh ginger
  • ½tsp dried chilli flakes
  • 2tsp ground coriander
  • 2tsp cumin seeds
  • 4 garlic cloves, unpeeled
  • 150ml natural yogurt
  • small handful fresh mint leaves, chopped
  • zest of ½ a lime
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  • Energy 4375kj 1050kcal 52%
  • Fat 67.3g 96%
  • Saturates 16.8g 84%
  • Sugars 18.7g 21%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 29.4g Protein 78.2g Fibre 7.1g


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