1 butternut, peeled and cut into chunks
2 red onions, cut into wedges
6 whole garlic cloves, unpeeled
2 tbsp olive or avocado oil
1,75kg fresh chicken
5 slices chorizo
A few sprigs thyme
6 medium tomatoes, quartered
- Heat the oven to 200°C. Mix the butternut, onion wedges, garlic and 1 tbsp oil in a roasting tin.
- Put the chicken on top of the vegetables in the tin, top with chorizo slices and the remaining oil. Tuck the thyme into the chicken cavity and among the vegetables. Roast the chicken for 1 hr.
- Take the chicken out of the tin and stir the tomatoes into the veg. Put the chicken on top, basting with the juices. Cook for another 30 to 40 min, until the chicken is cooked and its juices run clear.
- Set the chicken aside to rest for 10 min before carving. Stir the vegetables and put them back in the oven to finish cooking for 10 min. Carve the chicken and serve with the mixed veg.