I enjoy making roasted chicken lately because I have a cool roast chicken cooking tool. Check out the photo!
For today’s posting, I have a recipe that is perfect for two with leftovers for later. Here’s one of my many easy to make roasted chicken recipe.
Sage Roasted Chicken
1 – 1.5 kg Whole Chicken with skin on, remove excess fat, wash and pat dry in and out of cavity
Salt and pepper
100 g unsalted butter, room temperature
a handful bunch of fresh sage
First, season the chicken with salt and pepper inside the cavity and on the skin. Next, stuff the butter under and on the skin. Cover it loosely and refrigerate for at least an hour so the seasoning can marry. However, if you do not have time to do this, you can move on to the next step immediately. The roast chicken will still come out beautifully.
Preheat the oven to 200˚C. Stuff the cavity with the handful bunch of fresh sage leaves. * Note: You can also use other kinds of herbs. Place the whole chicken into a lightly oiled pan. Be sure to have the breast side up first. Roast it for 20 minutes. Then, turn and roast for another 2o minutes with breast side down before finally roasting it for the final 20 minutes with the breast side up again.
With my cool roast chicken cooking tool, all I need to do is place the whole chicken onto it by placing the cavity onto the wired tower with the herbs in it. Then, into the oven for a total cooking time of 60 minutes and my roast is ready!
Once out of the oven, let it rest for at least 10 to 15 minutes before carving. Enjoy this with a side salad and mashed potatoes or anything you fancy!