Potato, Sage and Apple with Roast Cider Chicken
Serving: 4
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Directions
- <h3>For sage marinade</h3>
- 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.
- <h3>For roasting the chicken</h3>
- 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.
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
- <h3>Sage marinade</h3>
- ¼ cup Sage Leaves, coarsely torn
- 2 cloves Garlic, coarsely chopped
- 1 Lemon, zest grated and juiced
- 80 ml Olive Oil