Roast chicken with fre­gola, squash and sage

Olive - - COOK -

1 HOUR 30 MIN­UTES | SERVES 4 EASY

This recipe makes full use of the chicken roast­ing juices, which are soaked up by the fre­gola. If you can’t find fre­gola, sub­sti­tute with giant cous­cous or a hearty grain such as pearled spelt or bar­ley. whole chicken 1.5kg olive oil 2 tbsp sea salt 2 tsp chicken stock 150ml lemon 1/2 but­ter­nut squash 1kg, peeled and cut into 2cm cubes

gar­lic 4 cloves, skin on

fre­gola 200g sage a small bunch, leaves picked but­ter for fry­ing

• Heat the oven to 200C/fan 180C/gas 6. Un­truss the chicken, rub all over with 1 tbsp olive oil then sprin­kle with sea salt and grind over black pep­per. Put in an oven­proof bak­ing dish that fits it fairly snugly and pour the stock in the bot­tom. Put the lemon half in the cav­ity of the chicken. Toss the squash and gar­lic with the rest of the oil, sea­son well and spread out on a large non-stick bak­ing tray.

• Roast the chicken for 1 hour 15 min­utes, adding the squash to the oven for the fi­nal 30 min­utes. Mean­while, cook the fre­gola fol­low­ing pack in­struc­tions and drain well.

• Rest the chicken for 20 min­utes then take out of the bak­ing dish, tip­ping in any juices from the cav­ity back into the dish as you do so. Squeeze the roasted gar­lic into the chicken juices, mash with a fork then tip in the fre­gola and squash, and toss. Sea­son again if it needs it.

• Heat a knob of but­ter in a fry­ing pan and siz­zle the sage leaves un­til crisp. Carve the chicken and serve with the fre­gola and crispy sage leaves.

PER SERV­ING 720 KCALS | FAT 29.8G SATURATES 7.8G | CARBS 56.9G | SUG­ARS 8.5G FI­BRE 4.6G | PRO­TEIN 53.9G | SALT 3G

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