Roast Chicken with Sage & Squash Fritters and Hazelnut Brown Butter Sauce

This cosy meal combines golden roast chicken with crispy autumn squash fritters and a warm, nutty sage-hazelnut butter sauce. Perfect for a family supper or Sunday lunch, it balances earthy flavours and crispy textures for a Autumn inspired dish that’s as delicious as it is satisfying!

Crispy squash fritters are topped with roast chicken and a sage and hazelnut brown butter in this rich and delicious Autumn inspired meal.

• Serves 4

• Hands-on time 40 mins

• Total time 2 hrs, plus resting   

INGREDIENTS:

For the roast chicken

• 1 roughly 2kg free-range Sutton Hoo chicken, string and giblets removed

• 1 tbsp olive oil

• 1 bulb garlic, halved

• 2 bay leaves

• A few sprigs thyme

• 1 lemon

For the fritters

• 1 large butternut squash, peeled, deseeded and coarsely grated (roughly 800g prepared weight)

• 1 small onion, peeled and grated

• 15g fresh sage, leaves picked and half finely chopped 

• 1 lemon, zested

• 100g plain flour

• 100g parmesan, finely grated

• 2 medium free-range eggs, lightly beaten

• 2 tbsp olive oil

• 80g unsalted butter, cut into cubes

• 40g blanched toasted hazelnuts, roughly chopped

• 80g watercress

• Crème fraiche, to serve

METHOD:

1.      Remove the chicken from the fridge 30 mins before roasting to allow it to come up to room temperature and cook more evenly.

2.      Preheat the oven to 220°C, fan 200°C, gas 7.

3.      Place the chicken in a roasting tray, slightly larger than the bird, ensuring it is a snug fit, so the roasting juices don’t evaporate.  Pat the skin dry with kitchen paper, then rub all over with 1 tbsp olive oil.  Season both the bird and cavity generously with sea salt, then stuff the cavity with the garlic, bay leaves, thyme and lemon.

4.      Roast the chicken on the middle shelf of the oven for 20 mins, then reduce the temperature to 200°C, fan 180°C, gas 6 and cook for a further 1 hr 15-20 mins, until the juices run clear, the meat fibres are set, and the chicken skin is golden and crisp.

5.      Set aside to rest for a minimum of 10 mins, allowing the meat to relax and retain its juices.  Carve into large pieces.

6.      In a large bowl, mix the squash, onion, finely chopped sage, lemon zest, plain flour, parmesan and eggs together until evenly combined. 

7.      Working in batches, add a drizzle of oil to a frying pan set over a medium heat then spoon heaped dessertspoons of the batter into the pan, press down with the back of a spatula to compress and fry for 5-6 mins on each side until golden and crisp.   Transfer to a wire rack.

8.      Wipe the pan clean then add the butter.  Warm over a medium heat until melted then stir through the sage.  Cook for 1-2 mins until the sage is crisp then remove with a slotted spoon to a plate lined with kitchen paper.  Continue to cook the butter until it is golden and has a biscuity smell. Remove from the heat immediately and add the juice ½ lemon.  Season to taste with salt and toss through the hazelnuts.

9.      Arrange the fritters on a plate and top with the roast chicken.  Serve with watercress and a drizzle of the hazelnuts, crispy sage and brown butter.  Cut the remaining lemon into wedges and serve with crème fraiche on the side. 

Crispy squash fritters are topped with roast chicken and a sage and hazelnut brown butter in this rich and delicious Autumn inspired meal.