There are few foods more comforting to omnivores than a roast chicken. This subtly flavoured bird boasts enough flavour to stand alone with roasted vegetables but is also delicate enough to throw into soups, pack into sandwiches and toss through salads.
- 1 chicken
- 2 tablespoons olive oil
- 1 lemon, halved
- 2 large sprigs sage
- Salt and pepper for seasoning
- Heat your oven to 230C / 450F and place a roasting rack into a suitably sized roasting dish or pan.
- Brush your bird with olive oil and massage into the skin. Squeeze one half of the lemon over the skin. Season with a little salt and a generous grinding of pepper.
- Move to the business-end of the bird; place both lemon halves inside the cavity, followed by the sage leaves.
- Place the chicken in the oven. After 20 minutes, turn the heat down to 190C / 375F and continue to roast for a further 60 minutes or thereabouts, depending on the size of your chicken. If you are not using a roasting rack turn the chicken regularly to ensure even browning of the skin. The chicken is done when the juices run clear and a meat thermometre pressed into the thickest part of the bird shows a reading of 77C /170F.
- Remove the chicken from the oven and allow to rest for 10 minutes.
Nutrition Information per 100g portion: 260 calories / 1088 kilojoules, 20g fat, 2g carbohydrates, 0.3g fibre, 1.7g net carbohydrates.