Roast chicken with squash sage and barley

• porsi: 4

Bahan-bahan

1 x 1.4kg whole chicken

2 tbsp olive oil

Salt and black pepper

150ml chicken stock

½ a lemon, roughly chopped

1 butternut squash, peeled and chopped into 2cm cubes

6 garlic cloves, skins on

200g barley

Small handful of fresh sage leaves

Petunjuk

I Remove the chicken from the fridge 45 minutes before cooking.

2 Preheat the oven to 190°C/170°C fan/gas mark 5.

3 Rub the chicken all over with olive oil, then season generously with salt and black pepper. Place in a baking dish and pour the stock into the bottom of the dish around the chicken. Push the lemon chunks inside the cavity of the chicken.

4 Spread the squash and garlic out on a large baking tray and toss with the remaining olive oil and some salt and black pepper.

5 Roast the chicken for one hour and 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife, adding the squash to the oven for the final 20 minutes.

6 Meanwhile, cook the barley according to package instructions, then drain well.

7 Transfer the chicken to a plate, tent loosely with foil and rest for 20 minutes while the squash finishes cooking.

8 Squeeze the roasted garlic cloves out of their skins into the chicken juices in the baking dish. Mash with a fork, then add the squash, the barley and the sage leaves and toss to coat everything in the chicken juices.

9 Carve the chicken and serve with the barley and squash mixture.