Roasted Chicken and Spiced Butternut Squash

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This one-pan wonder couldn’t be easier to prepare. Spiced chunks of vibrant butternut squash are roasted alongside chicken pieces, which allows the flavours to meld together and saves on the washing up! This is sure to become a firm family favourite.

recipe updated Oct 8, 2019


  • Butternut squash icon
    Butternut squash
    350g (about ½)
  • Fresh chili icon
    Fresh chili
    x ½ (about 10g)
  • Fresh sage icon
    Fresh sage
    2 tbsp (about 2)
  • Chicken quarters icon
    Chicken quarters
    as needed
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Paprika icon
    ½ tsp (about 1g)
  • Sugar snap peas icon
    Sugar snap peas
    2⅛ cups (about 250g)


  • kCook icon Wooden spoon
  • kCook icon Large roasting dish
  • kCook icon Large mixing bowl
  • kCook icon Plate

Step preview

  1. Pre-heat oven - 220°C
  2. Add chicken quarters to a clean large roasting dish
  3. Season with salt & pepper
  4. Add butternut squash, olive oil, fresh chili, cumin seeds, ground coriander, paprika and fresh sage to a clean large mixing bowl
  5. Toss until well combined
  6. Arrange mixture in large roasting dish loosely
  7. Cook until golden brown - 30 min, 220°C
  8. Add sugar snap peas to the large roasting dish
  9. Roast - 10 min, 220°C
  10. Transfer content of large roasting dish to 2 plates
  11. Serve immediately
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