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Nutrition: per serving

  • kcal501
  • fat25g
  • saturates8g
  • carbs30g
  • sugars11g
  • fibre0g
  • protein42g
  • salt0.57g
    low

Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken’s cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.

  • step 2

    Toss the onion wedges with the sage, squash, potatoes, chillies, chorizo and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.

  • step 3

    Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.

RECIPE TIPS
LEFTOVER VEG?

Heat it with some chicken stock, then blitz until smooth to make an instant soup.

MAKE YOUR OWN STOCK

To make chicken stock, put the carcass into a large saucepan with a few black peppercorns, ½ onion and a handful parsley stalks. Cover with water, bring to a gentle simmer for 1 hr, then strain. Cool and pour into freezer bags. Can be frozen for up to 3 months.

Recipe from Good Food magazine, March 2009

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A star rating of 4.7 out of 5.25 ratings
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