Serves 4
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  1. Remove the chicken from the fridge 45 minutes before cooking.
  2. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5.
  3. Rub the chicken all over with olive oil, then season generously with salt and black pepper. Place in a baking dish and pour the stock into the bottom of the dish around the chicken. Push the lemon chunks inside the cavity of the chicken.
  4. Spread the squash and garlic out on a large baking tray and toss with the remaining olive oil and some salt and black pepper.
  5. Roast the chicken for one hour and 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a knife, adding the squash to the oven for the final 20 minutes.
  6. Meanwhile, cook the barley according to package instructions, then drain well.
  7. Transfer the chicken to a plate, tent loosely with foil and rest for 20 minutes while the squash finishes cooking.
  8. Squeeze the roasted garlic cloves out of their skins into the chicken juices in the baking dish. Mash with a fork, then add the squash, the barley and the sage leaves and toss to coat everything in the chicken juices.
  9. Carve the chicken and serve with the barley and squash mixture.

Nutrition Facts

Per Serving: 619kcals, 21.9g fat (5.1g saturated), 48.1g carbs, 2.1g sugars, 57.6g protein, 11.2g fibre, 0.32g sodium