A one-pan supper full of soft and sticky vegetables and tender golden chicken
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Try using a whole chicken
Place whole chicken, about 1.5kg, in roasting tin. Drizzle with oil, then season. Roast for 30 mins, then remove from oven. Scatter squash and onion around the chicken, drizzle with more oil and toss through pan juices. Return to oven for 45 mins, then remove again, scatter over walnuts and sage, then drizzle Sherry vinegar over. Return to oven for 15 mins until chicken is cooked. Remove chicken and leave to rest, keeping veg warm in low oven.