Spatchcocked spiced chicken with Bengali-spiced squash


Fancy a Bengali-inspired roast dinner? This one's perfect and can be ready in an hour.


For the spice rub

For the crispy chicken skin (optional)

  • 4 chicken thighs, skin only (ask your butcher)
  • olive oil, for drizzling
  • 1 tsp white pepper
  • 1 tsp spice rub (see above)


  1. Preheat the oven to 160C/140C/Gas 3.

  2. To make the spice rub, mix together all the ingredients in a small bowl.

  3. To sptachcock the chicken, use sharp kitchen scissors to cut along each side of the breast bone, cutting through the ribs. Remove the breast bone and flatten the chicken down with the heel of your hand onto a clean surface. Rub with the spice rub, reserving a little for the crispy chicken skin (if using).

  4. Put the chicken skin-side up in a large roasting tin and squeeze over the lemon juice.

  5. Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic, chilli and ginger until soft. Add the spices and cook for 1–2 minutes.

  6. Arrange the squash around the chicken, cover the squash with the spice mixture and toss gently.

  7. Cook the chicken and squash for 50 minutes, basting the chicken at 10 minute intervals, until the chicken is cooked through and there are no traces of pink, and the squash is soft and sticky.

  8. To make the crispy chicken skin, line a baking tray with baking paper. Pat the chicken skins dry, place on the tray and drizzle with a little oil, sprinkle over the white pepper and a teaspoon of the spice rub. Place another baking tray on top of the chicken skins and place in the oven for 25 minutes or until crispy.

  9. Serve the chicken with the squash wedges and the crispy chicken skin (if using).