Prep 15 mins
Cook 40 mins
This chicken is excellent with my Savoury Porcini Bread Pudding. I have sage growing in my garden and while it is not everyone's cup of tea I love the flavour it gives to many dishes.
- 1 large broiler-fryer chicken, cut into pieces
- 20 fresh sage leaves
- 1 tablespoon herbes de provence
- salt & freshly ground black pepper
- unsalted butter, melted, for brushing
- Preheat the oven to 400°F.
- Carefully lift up the skin on the cut side of the breast of the chicken and sliding your fingers between the flesh and the skin, making sure the skin stays attached on one side, insert whole sage leaves under the skin and pat the skin back into place. repeat the procedure on the thighs and legs.
- In a large bowl, toss the chicken with the herbs, salt and pepper.
- Place the pieces of chicken in a shallow roasting tin and brush with the melted butter.
- Roast in the oven for 40 minutes or so, until the juices run clear when the legs are pierced with a knife.
- Serve hot.
- Note: to get the best flavour out of dried herbs, rub them in the palm of your hand before adding, to break up the leaves and release the flavour.