Garlic & Sage Roast Chicken
Roast chicken is a versatile dish perfect for all seasons. Serve with a fresh green salad in summer or roast veggies in winter.
Ingredients
- 1.2kg washed white potatoes, cut into wedges
- 1 cup chicken stock
- 6 garlic cloves, bruised
- 3 lemons, 2 halved, 1 juiced
- 1/4 cup olive oil
- Macro free-range whole chicken
- 10g pkt sage, leaves picked
- 50g butter, chopped
- Steamed broccolini, to serve
Method
- Preheat oven to 200°c/180°c fan-forced.
- Place potato in a large saucepan, cover with cold water and bring to the boil over high heat. Drain, then transfer to a shallow roasting pan. Add stock, garlic and lemon halves and juice. Drizzle over oil and season.
- Pat chicken dry with paper towel. Tie legs together with kitchen string, season, then place on top of potato and bake, adding sage and butter to pan in last 10 minutes of cooking, for 1 hour or until chicken juices run clear when thickest part of thigh is pierced with a skewer. Serve with broccolini.
Handy Tips
Tuck the wings under the chicken before roasting, to stop the wing tips from burning and help the breast cook evenly.
