Instructions

1. Preheat the oven to 200°C.
2. Mix the butter, sage, garlic and salt, then rub the chicken with this inside out.
3. Cut the lemon in half, put it in the cavity, together with a couple of sage leaves.
4. Place the chicken in a roasting dish. Cut the squash into bite-sized chunks, scatter them around the chicken. Use up all the butter and crumble it over the squash.
5. Put the tray in the oven. Roast for about 75 minutes.
6. In the meantime create the glaze. Pour the pomegranate juice into a pan (you can add a spoonful of sugar, if the juice is sugar-free). Squeeze in the juice of the other half the lemon. Heat it up on the stove and let it bubble until you get a thick syrup that coats the back of a spoon.
7. Remove the chicken from the oven and evenly spreads the glaze over the chicken with a silicon brush. Season well with freshly ground peppercorn.
8. Roast for another 15 minutes or so until the chicken is cooked through. Rest for 10 minutes before carving.
9. Serve the chicken & squash with the leftover syrup and pomegranate seeds scattered over it.