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Includes
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Herby Roast Chicken with roasted fennel, butternut squash & onion

A delicious comforting winter herby roast chicken with sticky veggies. Perfect with mashed potato, rice or just some crusty bread for dunking into the juices!
  • 1 hour 40 minutes
  • Prep time20 minutes
  • 6 portions
recipe image Herby Roast Chicken with roasted fennel, butternut squash & onion

Ingredients

  • 2 fennel bulbs
  • 500 grams butternut squash
  • 1 large red onion
  • 3 tbsps Bertolli Easy Cook
  • 1 large chicken
  • 1 lemon
  • 20 grams rosemary
  • 20 grams sage

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 180C Fan. Pop the fennel, butternut squash and onion into a large tray (approx 30 x 40cm) drizzle with a little Bertolli Easy Cook and then add the chicken on top. Add the halved lemon to the cavity of the chicken.
      2. Sprinkle over the herbs and then rub with 2 tbsps of Bertolli Easy Cook, season with salt and pepper and make sure the herbs are evenly distributed around (they can also be in the tray with the veg.)
      3. Roast in the oven for 1 hour 20 minutes (or until golden and cooked through and juices are running clear).
      4. Leave to rest for 10 minutes before serving up the chicken with the roasted fennel, butternut squash and onion.

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