Autumnal ChickenSeptember 17th, 2007
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.