Hasselback parsnips with orange & maple syrup
Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup
Crispy sage & lemon roast chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling and resting
- Easy
- Serves 4 (or 2 with leftovers)
Skip to ingredients
- 1½kg whole chicken
- 1 heaped tbsp sea salt flakes
- 2 small lemonshalved
- 70g unsalted buttersoftened
- 2 large garlic clovescrushed
- ½ small bunch of sagefinely chopped
- ¼ small bunch of thymeleaves picked
- 3-5 fresh bay leaves
Nutrition: Per serving
- kcal537
- fat37g
- saturates15g
- carbs3g
- sugars1g
- fibre1g
- protein47g
- salt3.1g
Method
step 1
The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
step 2
Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
step 3
Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it’s evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear.
step 4
Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
