Sage roasted chicken
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Chicken
Butterflying the chicken will reduce the cooking time. This recipe can be adapted to use 2 smaller chickens; just reduce the cooking time again. Placing butter under the skin of the breast not only provides flavour and crispy brown skin, it also protects the breast meat from drying out during cooking.
INGREDIENTS
1.8kg whole chicken
1 small bunch sage
60g butter, softened
1/4 teaspoon salt and ground white pepper
1 medium (140g) lemon
8 (740g) baby red-skinned potatoes or chats, quartered
METHOD
1. Preheat the oven to 220°C (200°C fan-forced).
2. Place the chicken, breast side down, on board. Cut down either side of the backbone with sharp kitchen scissors; discard. Rinse cavity area; pat dry. Turn chicken breast-side up. Press on breastbone with heel of hand to flatten slightly. Tuck wing tips under.
3. Chop 1/2 the sage leaves; combine the chopped sage in a small bowl with the butter, salt and pepper.
4. Using your fingers, separate the skin from the breast. Spread the butter under the skin over the breast. Cut the lemon in quarters; place in a large baking dish with the remaining whole sage leaves, including stems.
5. Place the butterflied chicken, skin-side up, on top of the lemon. Place potatoes in the pan; sprinkle chicken and potatoes with salt and pepper. Roast for 40 minutes or until the chicken is browned and the juices run clear when pierced in the thickest part of the thigh. Brush chicken with pan juices twice during cooking.
6. Remove the chicken from pan. Cover to keep warm; stand 5 minutes. Return potatoes to oven, roast further 5 minutes or until browned.
7. Carve chicken and serve with potatoes, steamed asparagus and sugar snap peas, if desired.
Not suitable to freeze or microwave.
COOK'S NOTES: The lemon acts as a rack for the chicken while infusing a subtle citrus flavour.
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