Autumn Roast Dinner

Try a seasonal twist on a classic Sunday roast by pairing herby chicken with butternut squash, leeks, and sweet potato mash. 

Method

1. Start by getting the chicken going: Pop it in an ovenproof dish and bake at 200C for 20 minutes, then turn the temperature down to 190C and continue baking for 1 hour.
2. In the meantime, chop the sweet potato into chunks and boil for 10-15 minutes until soft. Remove the skin then mash with a little soft cheese and keep warm.
3. Cut the parsnips into thick sticks then mix with a little oil and honey, seasoning, and roast for 15-20 minutes at 190C in a baking dish.
4. Do the same for the carrots (cut into discs) and butternut squash (peeled and cut into chunks) - roast until softened.
5. Blanch the broccoli.
6. Heat a little oil in a pan and add the leeks (sliced), cook for 8-10 minutes then add some chopped garlic and a squeeze of lemon juice. Stir in some fresh chopped parsley and the blanched broccoli and stir well.
7. Remove the chicken from the oven and allow it to rest for 10 minutes.
8. When everything is ready, slice up the chicken and serve everything up! 

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