Garlic & Sage Roast Chicken
Take the classic roast chicken to a new level with this recipe for Garlic & Sage Chicken. Roasted with potato wedges and served with broccolini, this dish is perfect for a classic Sunday roast, or even Christmas lunch or dinner.
Note Broccolini not included in Nutritional analysis.
Ingredients
- 1.5 kilograms whole chicken
- 1 kilograms washed white potatoes, cut into wedges
- 1 cup chicken stock
- 6 cloves garlic, bruised
- 3 lemons, 2 halved, 1 juiced
- 10 grams sage, leaves picked
- 2 cups broccolini, steamed
- 1/4 cup olive oil
- 50 grams butter, chopped
- 1.5 kilograms whole chicken
- 1 kilograms washed white potatoes, cut into wedges
- 1 cup chicken stock
- 6 cloves garlic, bruised
- 3 lemons, 2 halved, 1 juiced
- 10 grams sage, leaves picked
- 2 cups broccolini, steamed
- 1/4 cup olive oil
- 50 grams butter, chopped
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Drain, then transfer to a shallow roasting pan.
- Step 3 of 6Add stock, garlic and lemon halves and juice. Drizzle over oil and season.
- Step 4 of 6Pat chicken dry with a paper towel. Tie legs together with kitchen string, season, then place on top of potato and bake.
- Step 5 of 6Cook for 1 hour or until chicken juices run clear when the thickest part of the thigh is pierced with a skewer. In the last 10 minutes of cooking, add sage and butter to the pan.
- Step 6 of 6Serve with broccolini.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Drain, then transfer to a shallow roasting pan.
- Step 3 of 6Add stock, garlic and lemon halves and juice. Drizzle over oil and season.
- Step 4 of 6Pat chicken dry with a paper towel. Tie legs together with kitchen string, season, then place on top of potato and bake.
- Step 5 of 6Cook for 1 hour or until chicken juices run clear when the thickest part of the thigh is pierced with a skewer. In the last 10 minutes of cooking, add sage and butter to the pan.
- Step 6 of 6Serve with broccolini.
Nutrition per serving
2368 Kilojoules
Protein49 grams
Fat32 grams
Carbs18 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Drain, then transfer to a shallow roasting pan.
- Step 3 of 6Add stock, garlic and lemon halves and juice. Drizzle over oil and season.
- Step 4 of 6Pat chicken dry with a paper towel. Tie legs together with kitchen string, season, then place on top of potato and bake.
- Step 5 of 6Cook for 1 hour or until chicken juices run clear when the thickest part of the thigh is pierced with a skewer. In the last 10 minutes of cooking, add sage and butter to the pan.
- Step 6 of 6Serve with broccolini.