Crispy sage & lemon roast chicken

A plump roast chicken can serve four on Christmas Day, or two if you want to have leftovers. I rub salt into the skin and leave it overnight in the fridge for a perfectly crisp finish. Sage is a classic pairing with chicken, and I feel it’s quite Christmassy, but if you’re not a fan, try another flavour using our tips, below.

SERVES 4 (or 2 with leftovers)

PREP 30 mins plus overnight chilling and resting COOK 1 hr 30 mins EASY

11/2kg whole chicken

1 heaped tbsp sea salt lakes 2 small lemons, halved 70g unsalted butter, softened 2 large garlic cloves, crushed small bunch of sage,

inely chopped small bunch of thyme,

leaves picked

3 5 fresh bay leaves

1 The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.

2 Heat the oven to 200C/180C fan/ gas 6. Dab a little of the excess salt from the skin using kitchen paper.

3 Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it’s evenly spread out. Stu the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear. 4 Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

GOOD TO KNOW gluten free

PER SERVING 537 kcals • fat 37g • saturates 15g • carbs 3g • sugars 1g • ibre 1g • protein 47g • salt 3.1g