One-pot sage and lemon roast chicken
Total time:plus resting time
Skill level: Easy peasy
Costs: Cheap as chips
- 1 kg potatoes e.g. Maris Piper
- 1½ tbsp olive oil
- 1 x free range whole chicken (around 1.7kg)
- 1 lemon, cut into wedges
- 8 leaves sage, chopped (plus extra for garnish)
- 1 red onion, peeled and roughly chopped
Any leftover chicken could be used the next day to make curry, pasta bake or risotto.
- Heat the oven to 200C, gas 6. Arrange the potatoes in a roasting tray and toss well with 1tbsp of the oil. Put the chicken in the middle of the tray and rub all over with the remaining oil. Squeeze a wedge of lemon over the chicken, then add the rest of the wedges to the tin.
- Scatter the sage over, and season well. Roast for 1hr 15 mins, or until the juices run clear when a skewer inserted between the thigh and the breast.
- Baste and turn the potatoes after about 30 mins, and add the red onion. Continue to roast, basting once again until cooked through. Allow to rest for 15 mins, before carving and serve with the potatoes, onions and any extra green veg you fancy.
Nutritional information per portion
- Calories 557-371(kcal)
- Fat 13.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.