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Indian-spiced chicken with roast squash recipe

Indian-spiced chicken with roast squash recipe

20 ratings

Spice up roast chicken with our Indian-inspired flavours. Try using garam masala and replace roast potatoes with a aromatic ginger and cumin roast squash and a side of creamy, zingy mint and lime raita. This is Sunday roast with twist! See method

  • Serves 4
  • 10 mins to prepare and 1 hr 20 mins to cook
  • 774 calories / serving

Ingredients

For the chicken

  • 1.6kg (3lb) whole chicken
  • 1 large orange, cut in half
  • 1 small onion, chopped
  • small handful fresh bay leaves
  • 2 tbsp olive oil
  • pinch of salt
  • fresh ground black pepper
  • 1 tsp garam masala

For the ginger and cumin roast squash

  • 2-3 tbsp sunflower oil
  • 1 red onion, cut into wedges
  • 1 kg (2lb) butternut squash, peeled, deseeded, cut into wedges
  • 2.5cm fresh ginger
  • ½ tsp dried chilli flakes
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 4 garlic cloves, unpeeled

For the mint and lime raita

  • 150g (5oz) natural yogurt
  • small handful fresh mint leaves, chopped
  • zest of 1/2 a lime
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3220kj
    774kcal     39%

  • Fat

    51g 73%

  • Saturates

    12g 60%

  • Sugars

    15g 17%

  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 26.4g Protein 55.5g Fibre 1.6g

Method

Spice up roast chicken with our Indian-inspired flavours. Try using garam masala and replace roast potatoes with a aromatic ginger and cumin roast squash and a side of creamy, zingy mint and lime raita. This is Sunday roast with twist!

  1. Preheat the oven to gas 6, 200°C, fan180°C. Stuff the chicken cavity with half the orange (quarters), onion wedges and bay leaves. Tie the legs together with string. Rub all over with the olive oil, garam masala, salt and pepper. Squeeze the other orange half into the bottom of the roasting tin and add 150ml (1/4 pint) hot water. Cover with foil and roast for 50 minutes.
  2. Meanwhile, toss the red onion wedges and squash with the sunflower oil, fresh ginger, chilli, ground coriander, cumin seeds and garlic. Mix together well until evenly coated. Add into a large roasting tin and cook in the oven for 40-45 minutes or until tender and lightly browned around the edges.
  3. Remove the foil from the chicken and roast for a further 25-30 minutes or until the skin is golden and the juices run clear when pierced with a skewer.
  4. For the raita, mix the yogurt with the chopped mint and lime zest and place in a small serving bowl.
  5. 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 #EvenBetter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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