Roast Chicken with Sage
1 hour 75 minutes
Little Big H
Have picky eaters at home? Share this amplified, healthy, free-range roast chicken recipe with your family, including the young ones, at the dinner table.
1.8kg free-range chicken
2 tablespoons sage; finely chopped
1 lemon; halved
1/2 cup chicken stock
50 grams butter; softened + 10-20 grams extra to rub on flesh
Pinch of salt
Pre-heat oven to 180 degrees C (350 degrees F). Rinse the chicken and pat dry.
Using your fingers, separate the skin from the breast so you have a pocket to add your herb butter.
Combine the 50 grams of butter with the chopped sage and place the entire amount under the skin. Use your hands to spread it around fairly evenly.
Place the chopped lemon inside the chicken and tie the legs together with string Rub the extra softened butter on the skin and sprinkle generously with salt.
Place into a large baking dish and add the chicken stock to the dish. Cook for an hour and a half.
Allow to rest for 15 minutes or so and serve.
I served the chicken with sweet potato, carrots, parsnips and eggplants. Toss in olive oil and roast when there's about 40 minutes remaining.
Created by Little Big H