Ingredients
- 1 chicken, around 1. 7kg, free range if possible
- 1 lemon
- 2 cloves of garlic, halved
- 100mls olive oil.
- 1 heaped tsp spicebag spice
- 1 large butternut squash, peeled, deseeded and cut into 6cm chunks
- 200g (1 bag) baby spinach, washed
- 70g cashew nuts
- Salt and pepper
- 200mls natural yoghurt
- 2 spring onions, finely chopped
1 Preheat your oven to 180 degrees, or equivalent.
2 Put the chicken on to a large roasting tin and stuff it with half a lemon and the garlic.
3 Drizzle the olive oil over the chicken, followed by an even sprinkling of the spicebag mix. Massage it into the chicken making sure you get it into all the nooks and crannies.
4 Roast the chicken in the oven for 30 minutes, then add the butternut squash chunks to the tray, making sure you turn them in all the lovely juices. Cook for another 50 minutes, turning the vegetables once or twice.
5 Meanwhile, mix the chopped spring onions with the yoghurt and set aside.
6 When the chicken is cooked, drain all the juices on to the roasting tray and transfer the chicken onto a board and cover it with foil for 15 minutes.
7 Add the spinach and the cashew nuts to the roasting juices, put the tray over a low heat and wilt the spinach for two minutes.
8 Season this with salt and pepper and add the juice of the other half of the lemon.
9 Carve the chicken, divide everything on to warm plates and serve with the spring onion yoghurt.
