Traditional Roast Chicken

Portions:6 servings
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Ingredients

  • 1 medium chicken
  • ½ onion
  • sprig of sage or 1 tsp dried sage
  • 1 lemon halved

Instructions

  • Preheat oven to 200°C/Gas 6.
  • Stuff all the ingredients into the carcass of the chicken, and drizzle with rapeseed oil.
  • Place the chicken breat down into an ANTA Salad Bowl.
  • Cook for one hour with an ANTA Salad plate on the top.
  • Remove from the oven, turn the chicken over and place back in the oven for 15 minutes to crisp up the skin without the plate. Insert a skewer between the breast and the leg, if the juices run clear then it is ready.

Notes / Tips / Wine Advice:

To serve, bring the bowl to the table and carve.
Serve the juice from the chicken which remains in the bottom of the bowl as a gravy.
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Course Chicken / Poultry