Roast Chicken with Sage and Garlic
Serves: 6
1.6kg whole chicken
3 cloves garlic, crushed
1 lemon
1 bunch fresh sage leaves, roughly chopped
80g butter, room temperature
2 tablespoons olive oil
8 sprigs fresh flat leaf parsley
1 onion, quartered
Salt and freshly ground black pepper, to taste
1. Peel lemon and finely chop the skin.
Reserve the flesh.
2. In a small bowl combine garlic, lemon
peel, sage and butter. Season to taste with
salt and pepper.
3. Using your fingers loosen the skin around
the breasts and thighs of the chicken.
Place butter mixture between the skin and
flesh. Rub the skin of the chicken with
oil. Season with salt and pepper. Stuff the
parsley, onion and lemon flesh in the cavity
of the chicken. Tie chicken legs together
with twine.
4. Preheat pan on setting 15 for 2 minutes.
5. Add chicken to pan and brown on all sides.
Cover with the lid. Reduce setting to 8.
Cook for 1 hour or until cooked. Season to
taste with salt and pepper. Serve.
Sweet and Sticky Teriyaki Wings
Serves: 4-6
1 tablespoon vegetable oil
500g chicken wings
½ cup honey
¼ cup balsamic vinegar
¼ cup brown sugar
2 tablespoons soy sauce
1 tablespoon freshly minced ginger
3 cloves garlic, crushed
2 tablespoons sesame seeds, toasted
Salt and freshly ground black pepper, to taste
1. Preheat oil in frypan on setting 12 for 2
minutes. Add chicken wings to the pan.
Cover with lid. Reduce to setting 9. Cook
for 20 minutes, stirring occasionally.
2. Combine all remaining ingredients except
sesame seeds in a large bowl.
3. Remove chicken wings from the pan and
toss in marinade.
4. Increase frypan to setting 12. Add chicken
wings and cook for a further 5 minutes,
turning occasionally. Remove from pan
when golden and crisp. Season to taste
with salt and pepper. Sprinkle with sesame
seeds before serving. Serve.
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Skillet Recipes continued
