Roast chicken with sweet potatoes and butternut squash

Ingredients for 4 servings:

• 1 chicken (approximately 1.5 kg)
• Salt and pepper, freshly ground black
• 4 medium-sized sweet potatoes, peeled and cut into thin wedges
• 1 small butternut squash, peeled and cut into wedges
• 1 large onion(s), thinly sliced
• 1 bay leaf
• Parsley, fresh
• 1 stalk(s) Celery, cut into pieces
• 1 orange(s), grated peel
• 2 stalk(s) cinnamon, to taste and size
• ¼ tsp all-spice
• 375 ml chicken broth, hot (possibly also good instant broth)
• 60 ml orange juice (concentrate)
• 2 tbsp dry breadcrumbs (toast bread or similar)
• 2 tbsp sunflower oil or canola or olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Butterflied chicken with sweet potatoes and butternut

Preheat the oven to 200ºC and brush a large, ovenproof dish with olive oil. Cut the bird open along the breastbone and press it apart. Season well with salt and pepper. Add the sweet potatoes, butternut squash, onion, bay leaf, parsley, celery, and orange zest to the dish. Tuck the cinnamon sticks in between and sprinkle with allspice. Place the chicken skin-side up on top, mix the chicken stock with the orange juice concentrate, and pour over the chicken. Mix the oil and breadcrumbs and sprinkle over the chicken. Roast in the oven for about an hour, until the chicken is nicely browned and cooked through. Serve with couscous or rice and coleslaw. For a special touch, add a dash of Angostura bitters to the orange juice.