PREP 15 MINS COOK 1 HOUR 20 MINS
1.32kg cornfed chicken
1 red onion, cut into wedges
1 small bunch sage
1kg potatoes, quartered
5tbsp olive oil
1 Heat the oven to 200°C, Gas 6. Put the chicken into a roasting tin and season generously. Finely grate the zest from 1 lemon and squeeze the juice; sprinkle over the chicken.
2 Push the squeezed lemon halves inside the chicken cavity with a couple of wedges of onion and 2 sprigs of sage.
3 Arrange the potatoes around the chicken, with the rest of the red onion and sage. Cut the remaining lemon into wedges and mix in with the potatoes.
4 Season, drizzle chicken and vegetables with olive oil. Roast for 1 hour 20 mins, basting chicken and turning potatoes after 50 mins.
Per serving: 551 cals, 17g fat, (3g saturated), 42g carbs