Rosemary & Fennel Roast Chicken Recipe

Ingredients

1½kg chicken with giblets
1kg butternut squash
25g butter, softened
5 rosemary sprigs
1 tsp fennel seeds
1 lemon
2 garlic cloves
1 chicken stock cube
3-4 red onions
400g Tenderstem® broccoli

Prep: 30 mins | Cook: 1 hr 30 mins

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Method

1. Remove the chicken from the fridge and unwrap it. Take out the giblets (keep them for making a stock or gravy later). Leave the chicken to come to room temperature on a plate/board. Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle.

2. Trim and peel the butternut squash. Halve it and scoop out the seeds. Roughly chop it. Add it to the tin and spread it out in one single layer. Set aside.

3. Scoop the butter into a bowl. Pick the leaves off 2 rosemary sprigs and finely chop them. Add them to the bowl. Crush the fennel seeds in a pestle and mortar and add them to the butter. Finely grate in the lemon zest. Peel and finely grate in the garlic. Crack in some black pepper and stir well to mix.

4. Halve the lemon and tuck one half in the cavity of the chicken. Using your fingers, or the end of a wooden spoon, lift the skin from the chicken breast, taking care not to tear the skin. Place the butter under the skin and massage in. Place the chicken in the roasting tin, on top of the squash.

5. Crumble the stock cube into a jug and add 400ml hot water from the kettle. Stir to dissolve the stock cube. Pour the stock into the tin around the chicken. Crack some salt and pepper over the chicken.

6. Cover the tin with a large sheet of foil, crimping it to the sides of the tin. Roast for 1 hr. While the chicken roasts, peel the red onions and slice them into wedges. Trim the dry ends off the Tenderstem® broccoli

7. Take the chicken out of the oven and remove the foil. Baste it with the juices in the tin. Tuck the red onion wedges, broccoli and the remaining rosemary sprigs around the chicken. Return to the oven for 25-30 mins till browned and the skin is crisp. The veg should be tender and the chicken should be cooked through. Check by inserting a knife or skewer into the leg. The juices should run clear. If they're pink, slide back into the oven for10 mins or till the juices are clear.

8. Lift the chicken out of the dish and pop on a board. Remove the lemon half. Cover the chicken with a loose tent of foil and leave to rest for 30 mins. Leave the veg in the tin and loosely cover with foil to keep warm.

9. Serve the chicken with the juices from the tin spooned over and the veg on the side.