Save to your scrapbook
Sage & lime roast chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 cloves garlic
½ tsp sea salt fakes
¼ tsp freshly ground black pepper
1 unwaxed lime, zested and halved
20g fresh sage, leaves and stalks separated
50g salted butter, softened
1 whole chicken (about 1.5kg
1 Preheat the oven to 200ºC, gas mark 6. Using a pestle and mortar, crush the (peeled) garlic, salt and pepper to a paste. Add the lime zest and ½ the sage leaves, then crush again. Transfer this to a bowl with the butter and mix until combined.
2 Carefully push the butter under the skin of the chicken, rubbing it all over. Put a few of the sage leaves under the skin of the chicken (on top of the butter). Put the lime halves and sage stalks in the cavity. Scatter a little extra salt over the chicken.
3 Roast for about 1 hour 15 minutes, basting the chicken with the juices halfway through. Check it is done by inserting a small knife into the thickest part of the chicken thigh; the juices should run clear and no pink meat should remain. Leave to rest for 15 minutes, then serve with roast vegetables and the remaining sage leaves fried in a little hot oil until crisp, if liked.
Typical values per serving:
Per serving (for 4, with leftovers) 1679kJ
This recipe was first published in Wed Dec 01 10:23:00 GMT 2021.