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Roast Chicken

Serves 4

Ingredients

  • 1 free-range chicken
  • Tablespoon preserved lemon, finely chopped
  • 80 g butter
  • 1 lemon
  • 10 sage leaves

  • 2 potatoes
  • 2 onions
  • 2 turnips
  • 2 carrots
  • murray river salt
  • ½ cup olive oil
  • 5 garlic cloves, skin on, crushed with the back of knife
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Method

  1. Mix the preserved lemon and butter together with sage. Use your fingers because this melts all of the ingredients together.
  2. Put the butter sauce underneath the skin of the chicken and then cut a lemon and stuff this into the cavity.
  3. Cut the vegetables into generous pieces and mix all of them together with salt and olive oil and the garlic cloves.
  4. Place the vegetables around the chicken.
  5. Position the chicken on one side and be sure to turn it to the other side after 20 minutes of cooking in a moderate oven.
  6. After another 20 minutes place the chicken on its back for the final 20 minutes of cooking.
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