If I have been a bit quiet lately, it is mostly because I have been spending some time at my parents’ in France, and I have been rather too busy eating what other people had cooked, to be doing any cooking myself…
But I have brought back a few new cake and tart tins, a brand new cast iron pan (it is huge!) and some Valrhona chocolate. And I can’t wait to start experimenting with my new toys!
In the meantime, here is a nice, easy but delicious Sunday recipe.
Have a great day everyone!
You will need:
1 chicken (preferably free-range)
1 tbsp olive oil
About 2 tbsp dried sage
Weigh your chicken, and calculate the cooking time: it should take 20 min per 450 g, plus 10 to 20 min overall. Preheat your oven to 190C/ fan 180/ gas 5.
With strong kitchen scissors, trim off the end of the legs through the joint, and the pointy tip of the wings.
Cut the lime in half, prick the cut side a few times, and put both halves in the chicken cavity. Season the inside of the chicken with salt and pepper, and add about half the sage.
Rub the chicken breasts with olive oil, then sprinkle with salt, pepper, and the rest of the sage.
Roast for the required time. Always check at the end of the cooking time that the chicken is thoroughly cooked: prick the thigh and check that the juices are clear; if there is any hint of pink, put it back in the oven for a few minutes.
Rest the cooked chicken on a large plate under a double sheet of foil, then carve and enjoy!