Roast chicken roots
Ingredients
- 1.6kg whole chicken
- zest and juice 1 lemon
- 2 tbsp cold-pressed rapeseed oil
- 4-5 thyme sprigs, leaves roughly chopped
- 500g butternut squash, cut into chunks
- 300g carrots, cut into chunks
- 300g parsnips, peeled and cut into long batons
- 1 medium red onion, cut into thin wedges
- 1 garlic bulb, cloves separated
- 100g baby spinach leaves
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