Sage & lime roast chicken
- CourseMain meal
- Prepare15 mins
- Cook1 hr 15 mins
- Total time1 hr 30 mins
- 6 garlic clove
- ½ tsp sea salt flakes
- 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)
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.
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.
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 when made using specific products in recipe