Roast chicken with squash, chorizo and thyme

An easy one-pan roast with some twists on the traditional tastes. Serves 6 • Ready in 2 hrs 1 butternut squash, peeled and cut into chunks

2 red onions, cut into wedges 6 whole garlic cloves, unpeeled 2tbsp olive oil

1.75kg chicken

5 slices chorizo

A few sprigs thyme

6 medium tomatoes, quartered 1 Heat the oven to 200C/gas 6. Mix the squash, onion wedges, garlic and 1tbsp oil in a roasting tin.

2 Put the chicken on top of the vegetables and arrange the chorizo slices over the chicken. Drizzle over the remaining oil. Tuck some thyme into the chicken cavity and among the vegetables. Roast for 1 hr.

3 Add the tomatoes to the roasting tin and baste both the chicken and vegetables with the juices. Cook for another 30-40 mins until the chicken is cooked and its juices run clear.

4 Set the chicken aside to rest while the vegetables finish cooking for a further 10 mins. Carve the chicken and serve with the vegetables and pan juices.

Per serving: 374 cals, 11g fat, 3g sat fat, 17g carbs

TIP Serve with new potatoes or freshly cooked pasta tossed with the vegetables

and pan juices