|
> |
Starters & Main Courses |
|
|
 |
|
|
|
| Recipe Archive > Starters & Main Courses > |
Roasted Herb Chicken with a Rich Lemon Butter & Sugar Glaze served with Young Summer Vegetables
(Serves 4)
Here the rich lemon scented buttery glaze is painted over the chickens before they are roasted giving the birds an appetisingly rich golden finish as well as extra flavour.
Equipment & Ingredients
| • |
2 small chickens, weighing about 1kg / 2lb. |
|
| • |
8 large fresh sage leaves |
|
| • |
1½ tbls Whitworths caster sugar |
|
| • |
Sea salt and freshly ground black pepper |
|
Method
Wipe the chickens inside and out with kitchen paper. Push the sage leaves into each bird. Then place them breast-sides down in a large roasting tin. Heat the sugar lemon juice and butter in a small saucepan. Brush the hot liquid over the birds. Add salt and pepper. Roast in a preheated oven at 200°C / 400°F / gas mark 6, for 30 minutes. Turn over and continue to roast for a further 35 minutes until they look richly golden and glossy and the juices run clear when pierced at the thigh. Add foil to the breasts of the birds for the last 10-15 minutes if they brown too quickly. Leave the birds to rest for about 20 minutes. Serve with young vegetables.
To Serve
New potatoes, young carrots, baby broccoli and fresh peas.
Tip
Small roasted potatoes also go well with this dish. Use new potatoes scraped rather than peeled and roast them in olive oil (you only need 2 or 3 tbls), with sea salt and freshly ground black pepper.
Tip
Caramelised Lemon segments make pretty garnishes. Add them to the roasting tin 15 minutes towards the end of cooking.
> back to top |
|
 |
|
|
 |
