- 1 large free-range corn-fed chicken, about 2kg/4lb 8oz, taken out of the fridge 1hr before cooking
- 2 tbsp butter, softened
- 2 garlic cloves, crushed
- handful small sage leaves
- 1 large onion, halved then thickly sliced
- 4 sweetcorn cobs, halved
- salad and crusty bread, to serve
- Heat
oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin
from the breast meat using your fingers. Take care not to make any rips.
Season half the butter, then mash the garlic into it. Push the butter
and then the sage leaves under the skin (get the sage leaves as flat and
spread out as you can, so that they look nice as you bring the bird to
the table). Push half the onion into the cavity, then retie the legs
loosely with string. Smooth the rest of the butter all over the chicken
and season generously.
- Put
the rest of the onion in a large roasting tin and set the chicken on
top. Cover loosely with a large piece of foil and roast for 1 hr 40
mins.
- Remove
the foil; the chicken will be almost cooked, and the onions turning
dark gold and soft. Turn the corn cobs in the cooking juices, then
return to the oven for 20 mins more, turning them over halfway, until
tender and catching a little colour here and there.
- Insert
a skewer into the thickest part of the chicken thigh. When it’s cooked,
the juices that run out will be clear. Cover the whole pan loosely with
foil again and let the meat rest while you dress a salad and gather
everyone to the table.
Source: http://www.bbcgoodfood.com/recipes/golden-roast-chicken-sweetcorn-sage-garlic
No comments: