1 medium chicken
2-3 carrots
1 large parsnip
1medium white onion
1-2 leeks
2garlic cloves
2tsp oregano
2tsp salt
1large autumn apple peeled cored& chopped
75g butter softened
A couple sage leaves
Thyme sprigs
Pepper for grinding
Olive oil
1 large glass dry white wine
Peel and roughly chop all the vegetables and throw them into a roasting tray. In a bowl Blitz the apple to a purée and mash with the softened butter.
Take a medium sized chicken sit on the bed of vegetables and smear 2/3 of the butter mix all over . season generously and Stuff the cavity with the sage leaves and thyme sprigs. Turn the bird upside down and pour ithe wine into the tray and roast according to the weight of the bird. After 30 mins or so turn the bird back up thr right way and smear on the rest of the apple butter. If chicken browns too quickly, cover loosely with foil during cooking process. Baste a few time whilst cooking then remove Whrn cooked through and allow to rest whilst you make the sauce . Remove all but 1/3 of the vegetables from the pan and keep warm. Strain off a little oil and with the rest of the liquid blitz to make a rich thick sauce ( if too thick add a little water to loosen . Taste and adjust seasoning then serve alongside the chicken