Crispy Sage and Lemon Roast Chicken

Name: Crispy Sage and Lemon Roast Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 1.5 kg whole chicken; 70 g unsalted butter, softened; 2 small lemons; 1 tbsp heaped sea salt flakes; 2 large garlic cloves, crushed; 0.5 bunch sage, finely chopped; 0.25 bunch thyme leaves picked; 4 fresh bay leaves; 1 tsp black pepper

Achieve the ultimate Sunday roast with this succulent chicken featuring golden, crackling skin and a fragrant herb butter. The secret lies in an overnight dry brine that ensures the meat stays incredibly juicy while the skin crisps to perfection.

Servings4 Portions

Prep Time30 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.5 kg
unsalted butter, softened
70 g
small lemons
2
heaped sea salt flakes
1 tbsp
large garlic cloves, crushed
2
sage, finely chopped
0.5 bunch
thyme leaves picked
0.3 bunch
fresh bay leaves
4
black pepper
1 tsp

Step-by-Step Instructions

The night before cooking, place the chicken in a medium roasting tin. Generously rub sea salt flakes over the skin and inside the cavity, then season with freshly ground black pepper. Stuff one lemon half into the cavity and tie the legs together with kitchen string. Cover and refrigerate overnight to dry-brine.

When ready to cook, preheat your oven to 200°C (180°C fan/gas mark 6). Use kitchen paper to gently dab away any excess moisture or salt from the chicken's skin.

In a small bowl, combine the softened butter with the crushed garlic and finely chopped sage. Using your fingers, carefully loosen the skin over the breast and thighs, then push the herby garlic butter underneath, spreading it evenly over the flesh. Stuff the thyme and bay leaves into the cavity and scatter the remaining lemon halves around the chicken in the tin.

Roast the chicken for 1 hour. Remove from the oven and baste the bird thoroughly with the buttery juices collected in the tin. Return to the oven for another 20–30 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the thigh. The internal temperature should reach 75°C (165°F).