1tbsp olive oil, plus 5tbsp extra
2.4kg (approx) whole chicken
Salt and freshly ground black pepper
90g butter, softened
25g Parmesan, finely grated
25g fresh or natural breadcrumbs
Small handful of fresh flat-leaf parsley, stems reserved (see Tip) and leaves finely chopped
1tbsp fresh thyme leaves, finely chopped
1 garlic clove, crushed
8 medium potatoes, peeled and halved
3 parsnips, halved
3 courgettes, halved lengthways
1 butternut squash, peeled and cut into wedges
2 red onions, quartered
2 red peppers, deseeded and sliced
1 whole garlic bulb, unpeeled and halved
3 sprigs of rosemary
1 Preheat the oven to 180°C (fan 160°C, gas 4). Line a roasting tray with baking paper. Rub the olive oil over the chicken and season.
2 Combine the butter, Parmesan, breadcrumbs, herbs and garlic in a bowl. Carefully run clean fingers between the chicken breast and the skin to loosen and form a pocket. Spoon the breadcrumb mixture under the skin, pressing down gently.
3 Transfer the chicken to the roasting tray, cover with foil and roast for 1hr 30min. Remove the foil and roast for a further 20min until the skin is golden and crisp and the chicken cooked.
4 Meanwhile, toss the potatoes and parsnips with half the extra oil in an oven tray. Season. Roast for the last 50min of the chicken cooking time. Toss the remaining vegetables, garlic, rosemary and remaining oil in a separate tray and roast for the final 30min of cooking time or until tender.
5 Reserve the chicken breasts for the chicken pasta, and four roast potatoes, half the butternut squash wedges and half the red pepper slices for the roast vegetable soup. Serve the chicken legs and wings with the remaining roasted vegetables, and gravy, if liked.
For a delicious chicken stock, combine the chicken carcass, 1 chopped carrot, 1 quartered onion, 1 lightly bashed garlic clove, 2 sprigs of thyme, reserved parsley stems and 1 bay leaf in a large saucepan with a pinch of salt. Cover with 2ltr water. Bring to the boil, then reduce to a simmer, cover and cook for 3hr, skimming the surface every so often. Pass through a sieve into a jug. Use leftovers to make roast vegetable soup and creamy chicken pasta.