Roast Chicken Stuffed with Herbs

Chicken spiked with sage and rosemary, roasted with potatoes in aromatic juices until golden brown and tender.

Cook Time

65 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Meat

900
g

Chicken

whole

NutsSeeds

1
bunch

Sage

leaves, finely chopped

3
sprigs

Rosemary

leaves, finely chopped

7.5
ml

Salt

7.5
ml

Black Pepper

freshly ground

2
cloves

Garlic

unpeeled and lightly crushed

OilsFats

30
ml

Extra Virgin Olive Oil

for drizzling

Vegetables

1
kg

Potatoes

peeled and chopped into large chunks

Steps

Preheat the oven to 200°C.
Combine the sage and rosemary with the salt and pepper.
Stuff the herb mixture into small incisions cut all over the chicken.
Place the potatoes and garlic in a tray, drizzle with oil, and top with seasoned chicken.
Roast for one hour until juices run clear and potatoes are browned.
Portion the chicken, arrange over the potatoes, and roast for five more minutes.
Rest the chicken for 10 minutes before serving.