Ultimate Autumn Roast Chicken

Rub the spatchcocked chicken with olive oil, salt, and black pepper.

Parboil the new potatoes, then lightly crush them.

In a large bowl, toss the crushed potatoes, carrot chunks, chopped sage, minced garlic, olive oil, salt, and pepper together.

Preheat the oven to 210‑425°F.

Place the seasoned chicken on a metal tray and arrange the vegetable mixture on a lower tray beneath it.

Roast for about 30 minutes, or until the chicken is golden and cooked through and the vegetables are tender.

While the chicken roasts, melt butter in a saucepan over medium heat, add the chopped sage and sliced leeks, and sauté briefly.

Pour in the apple cider and chicken stock, bring to a gentle simmer.

Stir in Dijon mustard and crème fraîche, add the frozen peas, and heat through.

If a thicker sauce is desired, whisk cornflour with cold water and stir into the sauce at the end, cooking for another minute.