I saw the first of the autumn leaves this morning as I walked to work. They were crisp and golden on the ground and there were so many of them, yet when I looked up the trees were still green, just speckled with red where the leaves were turning. We’re on the cusp of the changing seasons, in a hybrid time which finds us enjoying an Indian Summer one day and wrapping ourselves up warm the next. But those fallen leaves signalled the real start of Autumn for me and in celebration of this wonderful time of year I give you this dish, which I put together for dinner tonight.
Put one large chicken piece per person into a roasting tray along with peeled and chopped butternut squash and sweet potato (I used half of each for the two of us), and a tin of chickpeas.
Sprinkle over a crushed garlic clove and salt and pepper, then drizzle over some olive oil and pour over a glass of white wine. Cover with foil and roast for half an hour at 200c, then remove the foil and cook for a further 20-30 minutes, until the chicken is cooked through and its juices run clear.
Sprinkle with chopped flat leafed parsley and serve with the juices from the pan.
