Roast Chicken with Sage, Squash and Sourdough
A good stuffing can arguably be the best part of a roast dinner so with that in mind I've made it the star of the show with this delicious tray bake.
The classic flavours of sage and onion come together with garlic, bacon and butternut squash to make this lip-smackingly good! Sweet, roasted squash, crunchy croutons, half-soaked with garlicky chicken juices and fresh parsley cutting through it all. I served mine with crispy kale and pan-fried tenderstem broccoli but feel free to add whatever seasonal veg you like.
Roast Chicken with Sage, Squash and Sourdough
Serves 4
oil
1 whole chicken (approx. 1kg)
1 medium butternut squash, sliced into wedges
2 small onions, cut into thick slices
1 tbsp olive oil, plus extra to drizzle
8 rashers streaky bacon, chopped
large handful fresh sage leaves
4 fat garlic cloves, bashed
300ml chicken stock
100g sourdough bread, torn
large handful fresh parsley, chopped
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6. Toss the squash, onion, bacon and garlic with 2 tsp oil and plenty of salt and pepper in a large roasting tin. Roast for 15 minutes or until beginning to soften and lightly char.
Scatter the sage over the squash mixture then top with the whole chicken. Drizzle the chicken with a little oil and season with salt and pepper. Roast for an hour to an hour and 20 minutes until cooked through. Remove the chicken from the tray and cover with foil to rest for around 15 minutes.
Increase the oven to as high as it will go (around 240°C). Add the stock to the roasting tin, stirring to scrape up any crusty bits on the bottom, then scatter the sourdough over the top. Drizzle with a little oil then roast for a final 5-10 minutes until toasted.
Serve the tray bake with the roast chicken and some green veg, pouring over any juices.
The classic flavours of sage and onion come together with garlic, bacon and butternut squash to make this lip-smackingly good! Sweet, roasted squash, crunchy croutons, half-soaked with garlicky chicken juices and fresh parsley cutting through it all. I served mine with crispy kale and pan-fried tenderstem broccoli but feel free to add whatever seasonal veg you like.
Roast Chicken with Sage, Squash and Sourdough
Serves 4
oil
1 whole chicken (approx. 1kg)
1 medium butternut squash, sliced into wedges
2 small onions, cut into thick slices
1 tbsp olive oil, plus extra to drizzle
8 rashers streaky bacon, chopped
large handful fresh sage leaves
4 fat garlic cloves, bashed
300ml chicken stock
100g sourdough bread, torn
large handful fresh parsley, chopped
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6. Toss the squash, onion, bacon and garlic with 2 tsp oil and plenty of salt and pepper in a large roasting tin. Roast for 15 minutes or until beginning to soften and lightly char.
Scatter the sage over the squash mixture then top with the whole chicken. Drizzle the chicken with a little oil and season with salt and pepper. Roast for an hour to an hour and 20 minutes until cooked through. Remove the chicken from the tray and cover with foil to rest for around 15 minutes.
Increase the oven to as high as it will go (around 240°C). Add the stock to the roasting tin, stirring to scrape up any crusty bits on the bottom, then scatter the sourdough over the top. Drizzle with a little oil then roast for a final 5-10 minutes until toasted.
Serve the tray bake with the roast chicken and some green veg, pouring over any juices.
Comments
Post a Comment