Bistro Roast Chicken With Butternut Squash Recipes
ROAST CHICKEN WITH BUTTERNUT SQUASH, CHORIZO & CHILLI
Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 2h50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken's cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
- Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
- Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.
Nutrition Facts : Calories 501 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Protein 42 grams protein, Sodium 0.57 milligram of sodium
BISTRO ROAST CHICKEN WITH BUTTERNUT SQUASH
Like most bistro-style fare, this tasty roast chicken and butternut squash dish is simply prepared-and out-of-this world delicious!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Brush both sides of chicken evenly with 2 Tbsp. dressing; place on one side of foil-covered rimmed baking sheet. Toss squash, onions and garlic with 1 Tbsp. of the remaining dressing; spread onto other side of baking sheet.
- Bake 25 min., turning squash and drizzling chicken and vegetables with remaining dressing after 15 min. Sprinkle with cheese; bake 5 min. or until chicken is done (165ºF).
- Transfer vegetables to medium bowl. Add basil; mix lightly. Serve with chicken.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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