roast chicken is my favourite, there are a few recipes for it on here but I think so far this is my favourite. the chicken was so juicy and just melted in my mouth it was amazing. I gently pulled the skin away from the meat and rubbed the butter underneath it and on top of it so the flavours went straight into the meat. I used pear cider but I think normal apple cider would work too or even some chicken stock. I love sage it is my favourite herb. now that the summer is coming to the end this is the perfect dish to cook to warm you up.
butter
- 125g butter
- 3 gloves of garlic
- 10 sage leaves
- salt and pepper
chicken
- 1 large chicken
- 1 red onion
- 4 pears
- 1 bottle of pear or apple cider
- 3 garlic cloves
- salt and pepper
- 5 sage leaves
chop the garlic and sage in a food processor so it is finely cut then mix with the softened butter and add salt and pepper. put your hand between the skin and the breasts of the chicken and gently pull the skin away from the meat to make a space between the two then take half of the butter and stuff it in, then rub the rest of the butter all over the chicken. slice the onion and put it at the bottom of the pan with the garlic, then place the chicken on top and tuck the pears in around the chicken, pour in the cider and add some more salt and pepper on the chicken then loosely cover with tin foil so that is isn’t touching the chicken, and cook according to the package (this chicken needed 1 hour 35 minutes so I baked it covered for 1 hour and uncovered for the final 35 minutes.
in a pan crisp some sage in a pan with a little oil and put on the chicken and baste with the pan juices.
Ruth Miranda says
I would def change the pear for apple, but this one is already a to cook dish on my list for Autumn.
https://bloglairdutemps.blogspot.pt/
maria says
These photos and this recipe are all 100% show stoppers! We LOVE roasted chicken. This sounds like the PERFECT fall meal! And pears are my husband’s favorite fruit!
twiggstiudios says
thank you so much maria x
This looks and sounds amazing as well as your blood orange chicken. I have a question if I am cooking for a large group and want to use chicken pieces do you think either of the recipes will work well? I really want to try them
I’m not really sure unless you buy the breasts and thighs with the skin still on so you can put the butter under it
Thanks. I will do just that. I can’t wait to try it. Also I love your photography. Do you live in an old farm house? And sorry just one more question. Do you mean hard cider? May sound silly but I’m from Canada and alcoholic cider isn’t that big here so thought I’d ask( we love it though just finished brewing 20 gallons of the apple kind)?
Yes it was alcoholic apple cider x