Potato, Sage and Apple with Roast Cider Chicken

Serving: 4

Ingredients

  • 1 Chicken

  • 600 g Potatoes, scrubbed and halved lengthways

  • 4 Red Onions, cut into wedges

  • 2 Apples, cored and cut into wedges

  • 1 head garlic, cloves separated

  • 60 ml Olive oil

  • 300 ml Cider

  • 12 Sage Leaves

  • Sage marinade

  • ¼ cup Sage Leaves, coarsely torn

  • 2 cloves Garlic, coarsely chopped

  • 1 Lemon, zest grated and juiced

  • 80 ml Olive Oil

Directions

  1. For sage marinade

  2. 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

  3. Pour marinade over chicken, turning to coat, then cover with plastic wrap and marinate for 3 hours or overnight.

  4. For roasting the chicken

  5. Preheat the oven to 200oC.

  6. Place potatoes in a large saucepan, cover with cold salted water and bring to the boil.

  7. Cook for 10 minutes or until half-cooked, drain and combine in a bowl with onion, apple, garlic and olive oil.

  8. Season to taste.

  9. Place in a roasting tray.

  10. Drain chicken from marinade, place on top of vegetables, pour over the cider and cook for 50 minutes or until starting to turn golden

  11. Scatter sage leaves and cook for another 15 minutes or until golden and vegetables are tender.

  12. Serve with pan juices.