Whole Roasted Lemon and Sage Chicken

Serves 4

INGREDIENTS:

  • 3 sprigs of sage
  • Juice of 1/2 a lemon
  • 4tbsp of olive oil
  • Cracked pepper and sea salt to taste
  • 1 chicken (approximately 1 kg)
  • 3 garlic cloves, whole
  • 2 red onions, peeled and cut into chunks
  • 1 lemon, cut in half
  • 400 mL low salt, sugar free chicken stock

METHOD:

  1. Wash 2 sprigs of sage leaves and chop finely, combine with lemon juice and olive oil in a bowl and season with salt and pepper.
  2. Pour marinade over chicken, cover and leave for 1 hour in the fridge.
  3. Preheat oven to 180°C.
  4. Place the chicken into a roasting dish along with the garlic and onions.
  5. Add the lemon halves and remaining sage sprig into the cavity of the chicken.
  6. Spoon a little of the chicken stock over the top and roast the chicken for approximately 1 hour or until cooked and golden, basting regularly with the remaining chicken stock.Serving suggestion: offer a palm-sized portion of chicken to each person along with 3 handfuls of fresh salad.

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