Our healthier version
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.