Slice your squash and onion into bite size pieces, leave on stalks and only peel if skins are really tough. Coat with oil and season with salt, pepper and chilli flakes if using.
Rub rapeseed oil all over the chicken, sprinkle with turmeric, smoked paprika, salt and pepper. Cut lemon into quarters and put in the chicken's cavity.
put the mixture of pumpkin, onion and squash into a baking tray large enough to accommodate eveything and place the chicken on top. Place in a preheated moderate oven 190°C for one and half hours or until the chicken juices run clear.
Wash and finely slice the curly kale and steam or boil in a little salted water until al dente. Season.
Remove chicken and cover in foil and let rest in a warm place for at least 10 mins.
Tip: To coat the vegetables evenly, put them in a plastic bag, with rapeseed oil, salt and pepper, secure the end of the bag and rub them between your hands, then tip into baking tray.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.