Anolon Academy

Summery Roast Chicken, butternut squash, baby carrots, cumin & lemon

By Chef Justin North

There is nothing more satisfying than a roast around Christmas time, I particularly love this recipe for its amazing colours and fresh herbaceous zesty flavours. If you can, grab a free-range chicken. I sometimes mix it up and use coloured carrots too for something different.


For the chicken

  • Whole 1.8kg free range chicken
  • Drizzle of good olive oil
  • Generous pinch of salt flakes
  • ½ bulb garlic – smashed
  • 1 lemon – sliced
  • 1 bunch Sage – leaves torn
  • 100g unsalted butter

For the squash

  • 1 butternut squash
  • 12 baby carrots
  • ½ teaspoon ground cumin
  • ¼ lemon thyme
  • Pinch salt flakes
  • Pinch black pepper


For the chicken

Pre heat your oven to 180°C.

Dry the chicken once removed from the bag and drizzle it with the oil and sprinkle with a good amount of salt, massage into the skin.

Place the remaining ingredients into a bowl and squish together with your hands to combine.

Place inside the cavity of the chicken.

Put the chicken on the roasting trivet in the roasting dish and place in the centre of your pre-heated oven for 25-30 minutes.

For the squash

While the chicken is in the oven, cut the squash in half and remove the seeds, chop into large chunks, I usually leave the skin on. Peel the baby carrots, toss the vegetables together in a bowl with the cumin, lemon thyme, salt & pepper, you can also add a squeeze of fresh lemon and a drizzle of olive oil to moisten. 

To finish

After 25-30 minutes of roasting the chicken, remove from the oven & place the squash, carrots and all the contents of the bowl on the base of the roasting dish, place the chicken back on top and continue roasting for another 25-30 minutes.

Remove from the oven and turn the bird on its back so all the roasting juices run back into the breast retaining all the moisture, allow to rest like this for 5 minutes or so whilst you ready yourself to carve… Enjoy!

Serves 4