Whole Roast Lemon & Garlic Chicken with Roasted Hispi Cabbage, Parsnips & Black Pudding
A twist on a classic roast chicken, the trimmings are cooked in the same tray as the bird for ease.
1. Preheat the oven to 220C, gas mark 7. Trim the wing tips and any excess fat from the chicken and put in a roasting tray. If it is trussed, cut the strings. Open out the legs, pulling them away from the body a little. Finely chop ½ (half) the sage and mix it with the butter; season. Spread over the chicken.2. Place the cubed parsnips and onion petals in a bowl with the bay leaves, remaining sage leaves, whole garlic cloves, lemon zest and juice. Trickle over the oil, season and mix together. Scatter around the chicken then put the tray in the centre of the oven and cook for 30 minutes. Baste the chicken, turn the vegetables, tossing through the lemon slices; reduce the oven to 180C, gas mark 4. Roast for 50-60 minutes, basting and turning the veg halfway through, until the juices run clear when the skin is pierced with a skewer.3. Up-end the chicken and tip the juices into the roasting tray then lift onto a board to rest, covered loosely with foil. Toss the black pudding slices, if using, cabbage wedges and crushed garlic through the parsnips and onions with the wine and 200ml water; season. Return to the oven for 10-15 minutes, until the cabbage is tender. Carve the chicken and serve with the vegetables, black pudding and roasting juices drizzled over.