Heat oven to 190C/fan 170C/gas 5.
Pull the white fat out of the chicken’s
cavity and discard. Tuck 2 onion halves
inside the cavity with the 4 whole sage
leaves, rub the skin with a little oil,
then season well. Put the chicken,
breast-side down, in a large roasting
tin, then roast for 45 mins. Turn it over
then roast for 30 mins more.
Toss the onion wedges with the sage,
squash, potatoes, chillies, chorizo and
garlic. Add the oil, season well, and mix
again. Scatter round the chicken, toss
in the pan juices, then roast for 45 mins.
Lift the chicken from the roasting tin
and put on a plate, then turn up the
oven to 220C/fan 200C/gas 7. Toss
the vegetables in the pan juices,
spread over the tin to give them a bit
of space, then return to the oven for
15 mins to brown while the chicken
rests under foil and tea towels. Garnish
with fresh sage leaves and serve with
broccoli and wilted spinach.