Sage roast chicken with red cabbage slaw
Serves 6 1 size 14 chicken 1 tbsp butter or olive oil salt and freshly ground black pepper 1 lemon, quartered small bunch fresh sage leaves 6 slices bacon, rind removed Red cabbage slaw:½ red
|1 to taste||Salt & freshly ground pepper|
|1 bunch||Fresh sage|
|6 slices||Bacon strips|
- Heat oven to 190 degC. Rinse 1 chicken (size 14) inside and out and dry with paper towels. Place breast-side up in an oven pan, season with salt and pepper and drizzle with oil.
- Stuff lemon quarters and some sage leaves into the cavity and tie legs together with string. Arrange bacon slices, rind removed to protect breast meat from drying out during cooking and to add flavour.
- Roast for 1½ hours, basting with pan juices regularly until chicken tests cooked - when the juices run clear after a small knife is inserted deep into the thigh meat. Scatter remaining sage leaves over chicken for final 10 minutes of cooking time. Serve with red cabbage slaw.
- To make red cabbage slaw, combine all ingredients ( finely sliced red cabbage, coarsely grated 1 apple, coarsely grated , finely sliced spring onions, chopped fresh parsley, Juice of 2 lemons, extra virgin olive oil ) in a bowl, season and toss well.