Crispy Sage & Lemon Roast Chicken
The Golden Centerpiece – Sage & Lemon Roast Chicken
By utilizing a simple overnight salt-cure and a fragrant herb butter, you’ll achieve exceptionally crispy skin and succulent, citrus-infused meat every single time.
A perfect roast chicken requires two things: space for heat to circulate and a pan that handles high-temperature fat rendering without a fuss. The Whatever Pan‘s cast aluminium construction provides the ideal heat distribution to ensure the underside of the chicken cooks as beautifully as the breast. Its deep ridges and flat surface allow you to surround the bird with lemon wedges and herbs, infusing the juices with flavor as they roast. Using your Chopaholic Oriental Knivesfor precision prep ensures your aromatics are finely tuned, while the pan’s effortless stovetop-to-oven transition makes basting and serving a seamless, professional experience.
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Serves
4
Course
Main
Prepare
15 mins (+ overnight)
Cooks
90 mins
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 sage, finely chopped
Small bunch thyme
3–5 fresh bay leaves
Freshly ground black pepper, to taste
1 Place the chicken in your Whatever Pan. Generously rub the sea salt all over the skin and into the cavity, followed by a good grind of black pepper.
2 Squeeze the juice of half a lemon over the skin, then tuck the spent lemon half into the cavity. Tie the legs together with kitchen twine. Cover and chill in the fridge overnight.
3 The next day, preheat your oven to 200°C/400°F.
4 Use kitchen paper to dab away any moisture or excess salt from the chicken skin—this is the secret to a superior crunch.
5 In a small bowl, mix the softened butter with the crushed garlic and finely chopped sage. Rub this herb butter thoroughly over the entire bird, then stuff the thyme and bay leaves into the cavity.
6 Slice the remaining lemons into wedges using your Chopaholic Oriental Knife and scatter them around the chicken in the Whatever Pan.
7 Roast for 1½ hours. After 1 hour, basting the chicken with the pan juices to enhance the flavor and color.
8 Check for doneness by piercing the thickest part of the thigh with a skewer; the chicken is ready when the juices run clear.
9 Once cooked, remove from the oven, cover loosely with foil, and allow to rest for 20 minutes.
10 Carve and serve directly from the Whatever Pan, drizzling with the citrusy pan juices.
| Nutrient | Per Serving |
|---|---|
| Energy | 1,840kJ / 440kcal |
| Fat | 28g |
| Saturated Fat | 12g |
| Carbohydrates | 2g |
| Sugars | 1g |
| Fiber | 1g |
| Protein | 44g |
Nutritional information is an estimate per serving. Values may vary based on the size of the chicken and the amount of butter absorbed.