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Rosemary and Garlic Roasted Chicken with Butternut and Rosemary Purée

Jane said: “Everyone loves Roast Chicken! For my family it’s a Sunday staple, I love garlic and rosemary so this recipe is a favourite.the best thing is that the leftovers make delicious sandwiches too.”

1 x 1.5kg chicken

½ garlic bulb, sliced horizontally to create a cross section

½ lemon

10g rosemary, with a drizzle of olive oil on the stalk

50g butter

Turmeric, sea salt and freshly ground black pepper

TO SERVE

1 x quantity Butternut Squash and Rosemary Dip with Sriracha Oil and Bacon Crumble (Page 121) – prepare all three elements but leave them separate Chicken Gravy (Page 209) and green vegetables Turmeric, garlic and salt-crusted roast potatoes

1 Preheat the oven to 180°C/160°C Fan/gas Mark 4. Place the chicken in a roasting tray and put the halved garlic bulb into its cavity. I always untruss a chicken to cook it as I find that this way you get lovely, melt-offthe-bone legs and tender breast meat.

2 Squeeze the lemon over the chicken and then place the squeezed out half inside the cavity.

3 Remove about 20 leaves from the rosemary, chop them finely then set aside. Place three-quarters of the remainder of the rosemary in the cavity of the chicken – if some is sticking out, that’s fine. Place the last quarter under and around the bird.

4 Drizzle some of the olive oil over the chicken and sprinkle it liberally with salt, black pepper and the finely-chopped rosemary. Dot the butter liberally over the chicken and place it in the oven for approximately 90 minutes until the chicken juices run clear when the thigh is pierced.

5 To serve, carve the chicken then put a good smear of the butternut squash dip onto each plate, drizzle with the Sriracha oil (optional) and sprinkle over the chopped bacon. Place the chicken to the side and serve with some gravy, a green vegetable of your choice and roast potatoes.