English roast chicken with roast vegetables & sage breadcrumbs

40 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 half chicken
  • 1 panko breadcrumb sachet
  • 1 slivered almond sachet
  • 1 butternut squash bag
  • 1 Brussel sprouts bag
  • 1 Dutch cream potato
  • 1 lemon
  • 1 garlic clove
  • 1 sage bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, butter (optional)

Allergens: Wheat, gluten, garlic, yeast, nuts (almond)

Specialised equipment: Lined baking tray

Chef's note:  This dish is inspired by the Sunday roast, a traditional meal in Britain that consists of roast meat, roast vegetables, stuffing and gravy. 

Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.

Method:

1. Prepare the ingredients

Preheat oven to 200C fan forced. Wash the vegetables. Cut the potatoes and butternut squash into 3cm pieces. Halve the Brussel sprouts. Crush or grate the garlic. Finely chop 2 teaspoons of sage leaves per person. Cut the lemon into wedges. 

2. Cook the chicken, butternut squash & potatoes

Place the chicken, butternut squash and potatoes onto a lined baking tray. Drizzle all with oil and sprinkle with salt. Rub half of the sage over the chicken and under the skin. Place into the preheated oven and cook for 20 minutes.

3. Make the sage breadcrumbs

Meanwhile, heat a small amount of butter or splash of oil in a frying pan over medium-low heat. Add the almonds and breadcrumbs and cook, stirring often, until slightly brown. Remove from the heat and stir in the garlic and remaining sage. 

4. Cook the sprouts

Add the sprouts to the baking tray and drizzle with a little oil. Brush the chicken with any pan juices. Cook for a further 10 minutes or until the chicken is cooked through.

5. Rest the chicken

Remove the chicken from the oven and rest for 5 minutes. Cut the chicken into pieces. 

6. To serve

Divide the chicken between serving plates and serve with the roast vegetables, sage breadcrumbs, lemon wedges and any pan juices from the chicken.