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ROAST CHICKEN WITH SAGE & APPLES

Shopping List

1 chicken; approx. 1.5 kg

10 black peppercorns

1/2 tsp red peppercorns

1 tbsp coarse sea salt

4 cloves garlic

1/2 tsp paprika

4 tbsp olive oil

2 sprigs sage; plus extra to garnish

1 sprig rosemary

5 apples

20 g butter; cut into pieces

Method

1. Preheat the oven to 180 °C, gas 4. Pat the chicken dry with kitchen paper. Finely crush the peppercorns in a mortar with the coarse salt. Peel and finely dice the garlic. Mix the crushed peppers, garlic and paprika with 3 tbsp oil.

2. Rub the chicken inside and out with the flavoured oil. Rinse the herbs and shake dry. Stuff the rosemary and a sprig of sage into the chicken cavity.

3. Brush a roasting tin with the remaining oil, add the chicken and roast for 45 minutes.

4. Meanwhile, cut 3 apples into 2 cm slices. Pluck the remaining sage leaves. Add the remaining whole apples, apple slices and sage leaves to the tin with the chicken, scatter over the pieces of butter and roast for a further 30-35 minutes until the chicken is golden and cooked through. Serve garnished with fresh sage.