- 500g carrots
- 1kg new potatoes
- 300g onions
- 1 butternut squash
Try wedges of roast butternut squash with your chicken. Slice a squash into six to eight wedges, discarding the seeds (but leave the skin on). Toss in olive oil with some crushed garlic, chopped rosemary, salt and pepper. Spread out on a baking tray and roast for 20-30 mins in a hot oven.
Sage roast onions are a perfect match with chicken. Halve onions (leave them in their skins) and put them in a snug oven dish, cut side up. Dot them with butter. Scatter over sage leaves. Season with salt and pepper. Pour in a bottle of cider and roast for around 40 mins in a hot oven.