Crispy Sage & Lemon Roast Chicken

Crispy Sage & Lemon Roast Chicken

Golden, moist, tasty, crispy roast chicken. Perfect for your Christmas feast or any other day.
cooking time imageCooking time - 120 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 1½kg/53oz whole chicken
  • 1 tbsp sea salt flakes
  • 2 small lemons
  • 70g/2.5oz unsalted butter, softened
  • 2 large garlic cloves, crushed
  • Small bunch of sage, finely chopped
  • Small bunch of thyme
  • 3-5 fresh bay leaves

Method

  • Place the chicken in your Whatever Pan. Generously rub salt all over the skin and into the cavity, then grind some black pepper over it.
  • Squeeze the juice of half a lemon over the skin, then place it into the cavity. Tie its legs together. Cover and chill overnight. 
  • The next day, preheat the oven to 200°C/400°F.
  • Remove the excess salt on the chicken skin by dabbing it with kitchen paper.
  • Mix together the butter, garlic and sage. Rub it all over the chicken, then stuff the remaining herbs into the cavity. 
  • Cut the lemon into wedges and place them around the chicken in your Whatever Pan. 
  • Bake for 1½ hours. Baste the chicken with the juices after an hour for extra flavour. You'll know the chicken is ready when you poke the thickest part of the thigh with a skewer and the juices are clear.
  • Once cooked, remove, cover and leave to rest for 20 mins before carving. Enjoy!

 

    Ingredients

    • 1½kg/53oz whole chicken
    • 1 tbsp sea salt flakes
    • 2 small lemons
    • 70g/2.5oz unsalted butter, softened
    • 2 large garlic cloves, crushed
    • Small bunch of sage, finely chopped
    • Small bunch of thyme
    • 3-5 fresh bay leaves

    Method

    • Place the chicken in your Whatever Pan. Generously rub salt all over the skin and into the cavity, then grind some black pepper over it.
    • Squeeze the juice of half a lemon over the skin, then place it into the cavity. Tie its legs together. Cover and chill overnight. 
    • The next day, preheat the oven to 200°C/400°F.
    • Remove the excess salt on the chicken skin by dabbing it with kitchen paper.
    • Mix together the butter, garlic and sage. Rub it all over the chicken, then stuff the remaining herbs into the cavity. 
    • Cut the lemon into wedges and place them around the chicken in your Whatever Pan. 
    • Bake for 1½ hours. Baste the chicken with the juices after an hour for extra flavour. You'll know the chicken is ready when you poke the thickest part of the thigh with a skewer and the juices are clear.
    • Once cooked, remove, cover and leave to rest for 20 mins before carving. Enjoy!

     

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