- 1 large free-range chicken (about 2¼kg/5lb)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 medium red onions, 1 halved, the rest cut into wedges
- 1 tbsp olive oil, plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 butternut squash, peeled and cut into large, chunky wedges
- 500g pack Charlotte potato, halved
- 2 red chillies, seeds left in and sliced
- 110g pack chorizo sausages, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 garlic bulb, separated into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
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.
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.
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.
Leftover veg?Heat it with some chicken stock, then blitz until smooth to make an instant soup.
Make your own stockTo 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.