Roast chicken, sage and onion traybake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the pumpkin/squash and onion with 2 tsp oil in a large roasting tin. Roast for 15 minutes or until beginning to soften and lightly char.
2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat and cook the chicken, skin-side down, for 10 minutes or until the skin is golden and the fat has rendered. Add the chopped bacon and cook for 2 minutes. Stir in most of the sage leaves then, using a slotted spoon, transfer the chicken, bacon and sage to the roasting tin with the vegetables. Keep the frying pan with cooking juices to hand. Return the chicken and veg to the oven and roast for 15 minutes or until the chicken is just cooked through and the vegetables are tender.
3. Meanwhile, make the sauce. Add the garlic to the reserved frying pan with the chicken and bacon juices and stir over a medium-low heat until fragrant. Add the gravy, stirring to scrape up any crusty bits, then pour over the chicken and put back in the oven until piping hot.
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4. Roughly chop the remaining sage leaves and toss with the chopped parsley, sourdough and a drizzle of oil. Scatter over the chicken and vegetables in the tray and roast for a final 5 minutes until toasted. Serve the traybake with extra gravy and mash, if you like.