Serves : 4
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
- 4 large carrots, peeled and cut into big chunks
- 400g Charlotte potatoes, cut into big chunks if large
- 400g butternut squash, peeled and cut into big chunks
- 1 garlic bulb, halved
- 1 tbsp rapeseed oil
- sea salt
- freshly ground black pepper
- 4 pork sausages
- 1 lemon, halved
- 6 sprigs rosemary, halved
- 1.5kg whole chicken, giblets removed
- 100ml red wine
- 200ml chicken stock
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Preheat the oven to 200C/180C fan/gas 6.
Put the carrots, potatoes, squash and halved garlic into a large roasting tin,
then drizzle over half the oil and toss together to coat. Season with the salt
and black pepper.
Remove the skins from the sausages and divide each sausage into 3, then roll into a ball. Place into the tray along with the lemons and half the rosemary.
Place the chicken, breast side down, onto a chopping board. Using sharp heavy duty scissors, cut through the flesh and bone along both sides of the backbone about 5cm/2 " wide. Cut from the tail end to the head end then lift out the backbone.
Place the chicken flesh side down onto the board and press as flat as possible.
Drizzle the remaining oil over the top of the chicken, season with salt and black pepper then place onto the veg. Scatter the remaining rosemary over the top. Roast in the oven for 40-45 minutes.
To check that the chicken is cooked, insert a knife or skewer into the fattest
part of the thigh. If the juices run clear, the chicken is cooked through. If
any blood comes out, return it to the oven for another 5–10 minutes, then check
Serve at the table, cutting the chicken into pieces, then tossing the vegetables and stuffing balls in the juices, before serving alongside. Spoon the juices over the top.