Our health­ier ver­sion

Essentials (South Africa) - - FOOD | MEAL MAKEOVER -

Serves 4 Ready in 1 hr 25 min

800g pota­toes, scrubbed and cut into chunks

2 tbsp canola oil

1,5kg free-range chicken 1 lemon, cut into wedges

8 fresh sage leaves, chopped, plus ex­tra leaves to gar­nish

1 red onion, cut into thin wedges 320g broccoli, steamed

1 Heat the oven to 200°C. Tip the pota­toes into a large roast­ing tin, add 1 tbsp of the oil and toss to­gether. Push the pota­toes to the sides of the tin and place the chicken in the mid­dle.

2 Rub the re­main­ing oil over the chicken and squeeze over one of the lemon wedges. Add the re­main­ing lemon wedges to the tin.

3 Scat­ter the chopped sage over the chicken and pota­toes, sea­son with freshly ground pep­per and roast for 30 min.

4 Turn the pota­toes, add the onion and con­tinue to roast for a fur­ther 45 min un­til the chicken is cooked (the juices should run clear when a sharp knife is in­serted into the thick­est part of the thigh) and the pota­toes are ten­der and crisp. Gar­nish with sage leaves and serve with the broccoli.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.