Roast chicken with milk and sage
Picture: Iain Gillespie

Serves 4-6

100g butter

1.3kg whole chicken

sea salt and freshly ground pepper

10 shallots

lemon halves

1 bunch sage

2 lemons, zest only

20 cloves of garlic, peeled but left whole

2 cups milk

spinach and mashed potato to serve

Preheat the oven to 180C. In a large pan, melt the butter and seal the entire bird, turning the chicken to get an even colour, until golden brown. Place the chicken on a plate, season with salt and pepper. In an oven-proof pot with a snug-fitting lid, scatter the shallots over the bottom of the pot. Stuff the chicken cavity with as many lemon halves as will fit. Place it into the pot, breast-side down. Add the sage, zest, garlic and milk. Place the lid on, and roast for 1 hour. After 45 minutes, remove the lid, turn the chicken over carefully and continue roasting for the remaining 45 minutes. Lift out the chicken, strain the sauce and serve with sauteed spinach and mashed potato.

The West Australian

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