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    Sage & lime roast chicken

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    Sage & lime roast chicken

    • Gluten Free
    • Preparation time: 15 minutes + resting
    • Cooking time: 1 hour 15 minutes

    Serves: 4-6


    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.

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