Potato, Sage and Apple with Roast Cider Chicken

For sage marinade

• Process sage, garlic, lemon rind and juice in a food processor until coarsely chopped, add olive oil and season to taste with sea salt and freshly ground black pepper
• Pour marinade over chicken, turning to coat, then cover with plastic wrap and marinate for 3 hours or overnight.

For roasting the chicken

• Preheat the oven to 200oC.
• Place potatoes in a large saucepan, cover with cold salted water and bring to the boil.
• Cook for 10 minutes or until half-cooked, drain and combine in a bowl with onion, apple, garlic and olive oil.
• Season to taste.
• Place in a roasting tray.
• Drain chicken from marinade, place on top of vegetables, pour over the cider and cook for 50 minutes or until starting to turn golden
• Scatter sage leaves and cook for another 15 minutes or until golden and vegetables are tender.
• Serve with pan juices.