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.