Sage Garlic Roast Chicken Recipe

Sometimes we find that there are always a few people around us who love cooking very much. They regard cooking as a hobby and every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to sage garlic roast chicken. Let's get started now.

1. Chop 10 leaves of sage

2. Grate the lemon peel into shavings (just the outermost part, try not to rub the white part), and mince 3 cloves of garlic. Put them together with 1/2 tsp of salt into the bowl with softened butter.

3. Stir well and set aside

4. Wash the chicken and wipe it dry inside and out with kitchen paper.

5. Carefully separate the chicken skin from the chicken meat with your hands, but don’t tear the chicken skin.

6. Use your hands to stuff the butter from "step 3" between the chicken skin and the chicken meat, try to make it as even as possible, including the chicken legs; then stuff 6 small leaves of sage evenly under the chicken skin (it is actually okay not to stuff these 6 leaves, I originally wanted to form a faint leaf pattern under the chicken skin, but it was not obvious after baking); if there is any remaining butter at this time, you can apply it to the chicken's abdominal cavity

7. Sprinkle some freshly ground sea salt and black pepper in the chicken's abdominal cavity, then stuff the remaining 10 leaves of sage, two crushed cloves of garlic, and the lemon zest you used earlier, and tie up the two legs.

8. Preheat the oven to 240 degrees Celsius; at the same time prepare the vegetables, wash them and cut them into ideal sizes

9. Place two layers of baking paper on a baking tray, then place the chicken on top (breast facing up, with the wing tips tucked under the chicken to avoid burning), surround it with vegetables, sprinkle with plenty of sea salt and black pepper, and drizzle with a little olive oil

10. After the oven is preheated, put the chicken in the oven and bake for 20 minutes. Take it out and brush some of the juice in the pan on the surface

11. Then lower the temperature to 190 degrees Celsius and bake for about 50 minutes (take it out every 20 minutes or so and use a brush to brush the juice and oil in the plate onto the chicken's skin). This time is not fixed and needs to be adjusted according to the actual situation. The final judgment standard is to use an iron skewer or something to insert it into the thickest and least cooked part of the meat when it is almost baked. If the water that flows out is clear, it means it is ready to be baked. If it is still bloody, bake it for a while longer. After baking, take it out of the oven and rest it for about 10 to 15 minutes before cutting it and eating it.

This concludes the introduction to the recipe for sage garlic roast chicken. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.