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Roast Chicken with Sage

Roast Chicken with Sage

Servings 4


  • 1.8 kg free-range chicken
  • 2 tablespoons sage; finely chopped
  • 1 lemon; halved
  • 1/2 cup chicken stock
  • 50 grams butter; softened + 10-20 grams extra to rub on flesh
  • salt


  • Pre-heat oven to 180 degrees C (350 degrees F). Rinse the chicken and pat dry. Using your fingers, separate the skin from the breast so you have a pocket to add your herb butter.
  • Combine the 50 grams of butter with the chopped sage place the entire amount under the skin. Use you hands to spread it around fairly evenly. Place the chopped lemon inside the chicken and tie the legs together with string. Rub the extra softened butter on the skin and sprinkle generously with salt.
  • Place into a large baking dish and add the chicken stock to the dish. Cook for an hour and a half.
  • Allow to rest for 15 minutes or so and serve


I served the chicken with roasted sweet potato, carrots, parsnips and eggplants. Toss in olive oil and roast when there is about 40 minutes remaining.