Baked chicken with sage and lemon

Baked chicken with sage and lemon

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Here is a no-fuss tangy chicken dish for that lazy Sunday lunch. Get organised and marinate the pieces a day in advance, then serve with either a plate of roast vegetables, green beans or a fresh garden salad. Leftovers also taste great served cold the following day.

Ingredients

Quantity Ingredient
1.2kg whole chicken
1 tablespoon hot or dijon mustard
1/2 cup lemon juice
1 lemon, finely zested
1/3 cup extra virgin olive oil
1 teaspoon sea salt
10 sage leaves
2 lemons, cut in half

Method

  1. Cut the chicken in half through the centre. Remove the thighs from the carcass and cut through the joint creating two pieces from both thighs. Take each breast, with bones intact, cut in half through the bone and slice away the wing. This gives you 10 pieces. Wash the chicken and dry thoroughly with paper towel.
  2. Make the marinade by whisking together the mustard, lemon juice, lemon zest, oil and salt in a bowl. Rub the marinade all over the chicken pieces, then sprinkle on the sage leaves and refrigerate for 1–2 hours.
  3. Preheat the oven to 175°C. Place the chicken pieces in a baking dish and bake for about 30 minutes, then turn each piece over and bake for a further 30 minutes, or until cooked through. Meanwhile, chargrill the lemon halves, cut side down, for about 5 minutes, or until dark and caramelised. Serve the chicken with the sage leaves, chargrilled lemon and a salad.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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