Golden roast chicken
- 1.5-1.75kg (3-3½lb) fresh free-range chicken
- 1 orange
- 3 tbsp maple syrup
- 3 tbsp Dijon mustard
- Salt and ground black pepper
- 1kg (2¼lb) butternut squash, deseeded, peeled and cut into big chunks
- 1 large onion, cut into wedges
- 4 cloves garlic, unpeeled
- A couple of sprigs of sage leaves
- 2 tablespoons olive oil
- Cabbage or other greens, to serve
- Set the oven to Gas Mark 6 or 200°C. Halve and juice the orange, set aside juice, and put the orange shells inside the chicken cavity. Put the bird in a large roasting tin. Whisk the maple syrup with the mustard, add seasoning and brush the mixture all over the chicken.
- Add the butternut squash chunks and tuck in the onion wedges, garlic cloves and sage-leaf sprigs. Drizzle the vegetables with the oil. Roast the chicken for 1½-2 hours, depending on its weight.
- Lift the chicken out of the tin and put on a platter or board for 10 mins. Take the butternut squash and onion out and place in a serving dish. Add the orange juice to some of the roasting-tin juices, and thicken, if you like, to make a sauce to go with the roast chicken. Serve with greens.
Nutritional information per portion
- Calories 356(kcal)
- Fat 8.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.