Introduction
Indulge in a vibrant and comforting dish with this roasted free-range chicken and vegetable recipe. Packed with the earthy sweetness of butternut squash, the sharpness of red onions, and the colorful crunch of mixed peppers, this dish is a delightful celebration of flavors. The addition of chickpeas and aromatic spices like ras el hanout and rose harissa brings warmth and depth, making it perfect for a family dinner or a cozy gathering with friends.
Detailed Ingredients with measures
½ a butternut squash (750g)
2 red onions
2 carrots
2 mixed-colour peppers
1 lemon
1 bulb of garlic
Olive oil
2 tablespoons ras el hanout
1 x 1.6kg free-range chicken
1 tablespoon rose harissa
1 x 700g jar chickpeas
Couscous, to serve
Natural yoghurt, to serve
Prep Time
30 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 50 minutes
Yield
Serves 4-6
This roasted chicken recipe promises a delightful blend of textures and flavors, bringing a wholesome meal to your table that everyone will love. Enjoy with fluffy couscous and a refreshing dollop of harissa-rippled natural yogurt for an extra touch of indulgence.
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 180ºC/350ºF/gas 4.
2. Prepare the Vegetables
Deseed the butternut squash and cut it into large 4cm chunks. Peel and quarter the red onions. Peel and roughly chop the carrots. Deseed the mixed-colour peppers and tear them into large chunks. Cut the lemon in half.
3. Arrange Vegetables in Roasting Tray
Place all the prepared vegetables and lemon halves into a 30cm x 40cm roasting tray along with the whole unpeeled bulb of garlic. Drizzle with 2 tablespoons of olive oil and sprinkle over the ras el hanout. Season with a good pinch of sea salt and black pepper, then toss everything together until well coated.
4. Add the Chicken
Add the free-range chicken to the tray, ensuring the skin side is facing up. Season it generously with sea salt and black pepper. Spoon over the rose harissa and an additional tablespoon of olive oil, making sure to coat all the surfaces of the chicken.
5. Roast the Chicken and Vegetables
Place the tray in the preheated oven and roast for 1 hour.
6. Add Chickpeas
After 1 hour, remove the tray from the oven and add the chickpeas, including their juice. Return the tray to the oven and roast for an additional 20 minutes, or until the chicken is cooked through and has a lovely, crispy appearance.
7. Mash the Garlic
Once roasted, take the tray out of the oven. Squeeze the soft garlic cloves out of their skins and mash them into the tray juices. Squeeze the roasted lemon halves over the dish for extra flavor.
8. Serve
Serve the dish with fluffy couscous and a dollop of natural yoghurt, rippled with an additional bit of harissa if desired.
Notes
Chicken Cooking Tips
Ensure the chicken reaches an internal temperature of 75ºC (165ºF) to confirm it is safely cooked.
Vegetable Preparation
You can use pre-chopped vegetables to save time, but fresh vegetables tend to have better flavor and texture.
Serving Suggestions
Couscous can be prepared simply with water, or you can spice it up with herbs or stock for added flavor.
Cook techniques
Roasting
Roasting involves cooking food evenly in an oven, allowing natural sugars to caramelize, enhancing the flavors while providing a nice texture. In this recipe, vegetables and chicken are roasted together to create a flavorful dish.
Chopping and Dicing
Chopping and dicing are essential techniques for preparing ingredients. For this recipe, you’ll need to cut the butternut squash, onions, carrots, and peppers into uniform pieces to ensure even cooking.
Seasoning
Seasoning is crucial for enhancing the dish’s flavor. In this recipe, using ras el hanout, sea salt, black pepper, and harissa adds depth and complexity to the roasted chicken and vegetables.
Squeezing Garlic
Squeezing roasted garlic from its skin is a technique that allows the sweet, mellow flavor of garlic to be incorporated into the dish easily. This step enhances the sauce’s richness.
Preparing Couscous
Couscous is a versatile grain that can be served as a side dish. When preparing couscous, it should be steamed or soaked in hot water or broth, allowing it to fluff up perfectly, making it an excellent companion for the roasted chicken and vegetables.
FAQ
Can I substitute the butternut squash with another type of squash?
Yes, other types of squash, such as acorn or zucchini, can be used, but cooking times may vary based on the squash’s density.
How can I make this dish spicier?
You can add more harissa or include additional spicy seasonings like cayenne pepper or chili flakes to enhance the heat of the dish.
Is it possible to use canned chickpeas instead of jarred?
Yes, you can use canned chickpeas. Just be sure to rinse and drain them well before adding them to the roasting tray.
Can I prepare this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the vegetables and marinate the chicken in advance. Store them in the refrigerator and roast when ready to serve.
What can I use instead of natural yogurt?
If you prefer a dairy-free option, you can use coconut yogurt or a plant-based alternative that fits your taste.
Conclusion
The combination of roasted butternut squash, vibrant vegetables, and succulent chicken creates a wonderfully flavored dish that is both comforting and nutritious. The addition of chickpeas not only enhances the texture but also provides a protein boost, while the ras el hanout and harissa add delightful spices that elevate the overall taste experience. Paired with fluffy couscous and creamy natural yogurt, this dish makes for a perfect meal any day of the week.
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