Spatchcocked spiced chicken with Bengali-spiced squash recipe
 Fancy a Bengali-inspired roast dinner? This one's perfect and can be ready in an hour. 1 lemon, zest only½ tsp chilli powder1 tsp smoked paprika2 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and grated2 tbsp olive oil1.5kg/3lb 5oz free-range chicken4 tbsp olive oil1 large onion, thinly sliced2 garlic cloves, finely chopped1 red chilli, finely chopped2cm/¾in piece fresh root ginger, peeled and cut into matchsticks1 tsp ground cumin 1 tsp paprika8 cardamom pods, cracked1 tsp garam masala1 lemon, juice only 1 butternut squash, deseeded, cut into thin wedges 1 lemon, zest only ½ tsp chilli powder 1 tsp smoked paprika 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and grated 2 tbsp olive oil 1.5kg/3lb 5oz free-range chicken 4 tbsp olive oil 1 large onion, thinly sliced 2 garlic cloves, finely chopped 1 red chilli, finely chopped 2cm/¾in piece fresh root ginger, peeled and cut into matchsticks 1 tsp ground cumin 1 tsp paprika 8 cardamom pods, cracked 1 tsp garam masala 1 lemon, juice only 1 butternut squash, deseeded, cut into thin wedges 4 chicken thighs, skin only (ask your butcher) olive oil, for drizzling1 tsp white pepper1 tsp spice rub (see above) 4 chicken thighs, skin only (ask your butcher) olive oil, for drizzling 1 tsp white pepper 1 tsp spice rub (see above) Method Preheat the oven to 160C/140C/Gas 3.To make the spice rub, mix together all the ingredients in a small bowl. 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).Put the chicken skin-side up in a large roasting tin and squeeze over the lemon juice. 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. Arrange the squash around the chicken, cover the squash with the spice mixture and toss gently. 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. 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.Serve the chicken with the squash wedges and the crispy chicken skin (if using). Preheat the oven to 160C/140C/Gas 3. Preheat the oven to 160C/140C/Gas 3. To make the spice rub, mix together all the ingredients in a small bowl. To make the spice rub, mix together all the ingredients in a small bowl. 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). 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). Put the chicken skin-side up in a large roasting tin and squeeze over the lemon juice. Put the chicken skin-side up in a large roasting tin and squeeze over the lemon juice. 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. 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. Arrange the squash around the chicken, cover the squash with the spice mixture and toss gently. Arrange the squash around the chicken, cover the squash with the spice mixture and toss gently. 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. 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. 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. 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. Serve the chicken with the squash wedges and the crispy chicken skin (if using). Serve the chicken with the squash wedges and the crispy chicken skin (if using).