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:
- 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.
- Pour marinade over chicken, cover and leave for 1 hour in the fridge.
- Preheat oven to 180°C.
- Place the chicken into a roasting dish along with the garlic and onions.
- Add the lemon halves and remaining sage sprig into the cavity of the chicken.
- 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.