Ingredients | Serves 4 

Chicken

1x large whole chicken 

6 shallots, peeled and left whole

5-6 King edward potatoes, halved and quartered 

½ large (or 1 small) butternut squash, peeled and sliced into large chunks

6 cloves garlic, peeled and left whole

1 lemon, halved (use zest for butter)

300 ml chicken broth, warm

1 pinch saffron threads

Salt and pepper 

2 sprig rosemary, leaves finely chopped

2 sprigs thyme, leaves only 

Butter

60g butter, room temp

½ tsp turmeric

2 sprig rosemary, leaves finely chopped

2 sprigs thyme leaves only

4 sage leaves, finely chopped (optional) 

Zest of 1 lemon 

Pinch of salt and pepper 

Method

1. Set oven to 200C. In a dutch oven add the butternut squash, potatoes, shallots, and garlic

2. Heat the chicken broth until just simmering and add the saffron. Let this infuse for a couple of minutes and then pour over the potatoes. Season with salt and pepper. 

3. Dry the chicken with a paper towel and add to the centre of the pan.

4. In a small bowl combine the ingredients for the butter with a fork and then using your fingers or a knife, gently separate the skin from the chicken and spread the herb butter under the skin of the chicken. Spread the remaining butter on top of the chicken. 

5. Place the lemon halves and herbs inside the cavity of the chicken. 

6. Drizzle the chicken with a tiny bit of olive oil and sprinkle over a little salt. 

7. Roast chicken for 45 minutes, remove from the oven and baste with the juices. 

8. Return to the oven for another 10-15 minutes until nice and golden. 

9. Remove from the oven and baste with the juices again. Let it rest for about 5 minutes before serving. 

10. Carve and serve with greens of choice.