Serves 4


1.32kg cornfed chicken

2 lemons

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