Roasted Chicken with Nutty-Herb Sauce & Sage Salt
Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.
Yield
4 servingsPrep
20 minCook
1⅓ hrsReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter
softened |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 ½ | pounds |
chicken
whole |
|
| 4 | each |
sage leaves
fresh |
*
|
| 1 | each |
lemon
quartered |
|
| For the herb sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
or to tase |
|
| 1 | small |
onions
brown, chopped |
|
| 1 | slice |
sourdough bread
thin slice, chopped |
* |
| 2 | tablespoons |
pine nuts
|
|
| ½ | bunch |
sage
leaves picked and chopped |
*
|
| 1 | cup |
parsley leaves
flat-leaf |
|
| ¾ | cup |
stock
chicken |
|
| For the sage salt | |||
| 1 | bunch |
sage
leaves picked |
*
|
| 2 | tablespoons |
sea salt
flakes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter
softened |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1.6 | kg |
chicken
whole |
|
| 4 | each |
sage leaves
fresh |
*
|
| 1 | each |
lemon
quartered |
|
| For the herb sauce: | |||
| 3E+1 | ml |
olive oil
|
|
| 3 | cloves |
garlic
or to tase |
|
| 1 | small |
onions
brown, chopped |
|
| 1 | slice |
sourdough bread
thin slice, chopped |
* |
| 3E+1 | ml |
pine nuts
|
|
| 0.5 | bunch |
sage
leaves picked and chopped |
*
|
| 237 | ml |
parsley leaves
flat-leaf |
|
| 177 | ml |
stock
chicken |
|
| For the sage salt: | |||
| 1 | bunch |
sage
leaves picked |
*
|
| 3E+1 | ml |
sea salt
flakes |
|
Directions
Preheat oven to 200°C (390°F).
Mix the butter and pepper in a bowl.
Carefully loosen the chicken skin with your fingers and add ¾ of the butter mixture and the sage under the skin.
Arrange the lemon in the chicken cavity and secure the legs with kitchen string.
Rub the remaining butter mixture over the chicken and set in a baking dish .
Roast for 1 hour or until the skin is golden and the chicken is completely cooked.
For the herb sauce:
Heat the oil in a nonstick skillet over high heat.
Stir in the garlic, onion, bread and pine nuts and cook for 5 minutes or until golden.
Add the sage, parsley, chicken stock and pepper in the bowl of a food processor and pulse until coarsely chopped.
Return to the skillet and heat over medium heat for about 3 minutes or until warm.
For the sage salt:
Add the sage and salt in the bowl of a small food processor and pulse until just combined.
Spoon the herb sauce over the chicken and sprinkle sage salt on top.
