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GARLIC & SAGE ROAST CHICKEN

Updated: May 9, 2018

This darling chicken is so straightforward to make yet unbelievably tasty. I have used the seeds of a scotch bonnet pepper to give a gentle mouth tingling sensation without the chilli taste that would otherwise overpower the subtlety of sage.

This darling chicken is so straightforward to make yet unbelievably tasty. I have used the seeds of a scotch bonnet pepper to give a gentle mouth tingling sensation without the chilli taste that would otherwise overpower the subtlety of sage.


1 whole free range chicken 50g butter 8 fresh sage leaves 4 Garlic cloves 1/3 of seeds from a scotch bonnet 1 tbsp peppercorns 1 tsp salt

1/2 lemon 1 pinch thyme 1 pinch brown sugar 1 pinch of special ingredient

  1. Put the oven on 200C to preheat, peel garlic and crush with pestle and mortar add all other dry ingredients to mortar and crush into paste. Transfer paste to a small bowl, squeeze lemon into the paste, add butter and combine.

  2. Trim excess fat off your chicken, loosen the skin of the chicken and rub the savoury butter evenly under the skin and on the wings.

  3. Lightly sprinkle chicken with special ingredient.

  4. Pop the chicken in the oven and roast on 180C until golden brown approx 60mins.

Tobi Tip: Keep some of the chicken juice once cooked, add gravy granules and hot water for the perfect sauce. The rice in the above is brown basmati button mushroom, check back in the next week or so for the recipe


#chicken #roast #sage #garlic #homecooking

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