Main content

Roast Chicken With Apple, Lemon And Garlic


  • 1 medium free range chicken organic

  • 10 sage leaves washed and dried

  • sea salt

  • 1 Apple washed, quartered and core removed

  • 1 Lemon washed and halved

  • 4 Cloves Garlic flattened with your hand

  • Freshly cracked Pepper

  • Olive Oil

  • butchers string

  • 2 Potatoes sliced lengthways into 3 or 4 pieces

  • white wine


  • 1.

    Firstly pop the sage and the salt into a mortar and pestle and mash the two together until you have green salt, if it becomes to pasty add a little more salt until it is grainy and not past.

  • 2.

    Splash a little olive oil on your hands and rub the cavity of the chicken and then rub salt and pepper inside.

  • 3.

    Stuff the cavity with the apple, lemon and the garlic and then use a little kitchen string to tie together the two rear legs (drumsticks) to hold the shape of the bird whilst cooking and also keep the ingredients inside.

  • 4.

    Drizzle a roasting or baking tray with a little olive oil and place potatoes on the tray, spread them out so you can pop the chicken on top and then rub the chicken with the sage salt so it covers the whole chicken.

  • 5.

    Roast in a pre-heated oven on 180C, after about ten minutes splash in the white wine and cook for about 40 minutes. Be sure to baste the chicken every ten minutes or so to keep it lovely and moist.

  • 6.

    You can check the chicken is ready by tipping it on an angle, if the juices run clear its ready. If the juices are still pink you should cook until they run clear.

  • 7.

    Once ready remove from the oven and serve immediately.



Capcanes Mas Donis Rosato 2006 Monsant, Spain

With its wealth of indigenous varieties, old vineyards and extremely talented wine people - Spain is currently one of the most exciting wine producing countries on earth. But the real buzz is focused on lesser-known areas such as Toro, La Mancha, and the hilly zone of Montsant south west of Barcelona. Varieties Garnacha, Syrah, and Merlot join forces here to form a firm and full-bodied rose that’s built for food yet manages to retain charm by the bag full. As food friendly wine styles go, rosé ranks right up there with the best of them. With the added advantage of being anything from light, heavy, sweet, dry or somewhere in between, rosé can handle pretty much everything from a straightforward tomato salad right the way through to all the charred and sticky things the barbeque can manage.

And finally, while the wines of Capcanes are also now finding their way onto Australian shelves, good dry Rose is made everywhere. Look for examples from Wirra Wirra, Innocent Bystander and Yalumba, all of which should see you with change from $20.

» Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating