Instructions

1. Preheat the oven to 200°C/400°F/ gas mark 6. Weigh the chicken and calculate the cooking time (20 minutes per 450g plus 20 minutes).
2. Drizzle the chicken with the 2 tablespoons of oil. Put the orange quarters and a sprig of sage inside the cavity of the chicken with a generous sprinkling of salt and pepper. Place in a roasting tin and roast at the top of the oven for the calculated time.
3. Meanwhile, peel the butternut squash, scoop out the seeds and cut the flesh into even sized chunks, about 2 cm square. Place in another roasting pan with the onions and drizzle over the olive oil and scatter over the sage. Ensure all the vegetables are fully coated in the oil. Season with salt and pepper and roast for 60 minutes, turning occasionally to ensure even caramelisation. 15 minutes before the butternut is ready drizzle over the maple syrup and return the butternut to the oven.
4. After the chicken has been roasting for 1 hour, remove it from the oven. Pour the sherry and water mixture into the bottom of the roasting tin and return to the oven until the chicken is cooked.
5. Place the squash into an ovenproof serving dish and scatter with the Parmesan. Return to the oven 15 minutes before the chicken is ready or when making the sauce.
6. When cooked, remove the chicken from the roasting tin and keep it warm. Heat the roasting tin on the hob, scraping any sediment from the bottom of the pan to dissolve it. Taste and if the liquid is too strong add more water, and if the flavour is too weak boil vigorously to reduce. Skim off any fat.
7. Mix the cornflour with enough cold water to make a runny mixture – about 2 tablespoons. Mix a couple of tablespoons of the chicken juice into the cornflour and stir well, then stir all the cornflour mixture back into the pan. This is called ‘slaking’ and stops the flour going lumpy.
8. Bring to the boil and cook for 2 minutes adding more water if the sauce becomes too thick. Season with salt and pepper.
9. Carve the chicken and serve with the squash and sherry sauce.