Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 6 people
Estimated cost per serve is 4.16 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1.60kilograms fresh whole chicken
- 40grams salted butter, softened slightly
- 2tablespoons extra virgin olive oil
- 2 small red onions, cut in half
- 1 bunch Dutch carrots, trimmed, scrubbed
- 1 lemon, cut in half
- 1 head garlic, cut in half crossways
- 500grams baby white potatoes
- 5milliliter extra virgin olive oil cooking spray
- 1 bunch broccolini, cut in half lengthways
- 1/2 punnet sage
Description
Easy to cook and great to share, this whole roast chicken is elevated with a bed of carrots, broccolini, potatoes and garlic, then drizzled in sage oil, to create a masterful dinner meal.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Place chicken on a clean work surface. Tuck wings under chicken. Using fingers, carefully separate skin from breast meat to form a pocket. Place 30g butter under skin and spread with hands to distribute evenly. Tie legs together with white unwaxed kitchen string. Rub remaining butter evenly over skin. Season skin with salt.
Step 2 of 4
Heat 1 tbs oil in a large heavy-based ovenproof saucepan over medium-high heat. Add onion and carrot and cook, turning, for 2 minutes or until browned. Transfer to a plate. Add lemon, garlic and potato to pan and cook, stirring, for 2 minutes or until browned.
Step 3 of 4
Return all vegetables to pan. Place chicken on top of vegetables. Spray chicken with oil. Roast for 1 hour and 15 minutes, checking occasionally to see if chicken is overbrowning. Spray broccolini with oil and add to pan. Roast for a further 5 minutes or until chicken is cooked and golden-brown. Remove from oven.
Step 4 of 4
Heat remaining oil in a small frying pan over medium heat. Add sage and cook, stirring occasionally, for 1-2 minutes or until crispy. Remove from heat. Drizzle sage oil over chicken. Serve topped with sage.
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