I medium chicken
• Sprig of sage or I tsp dried sage
• I lemon, halved
(For Fire Lime Chicken, replace the sage and lemon
with a chilli halved and a sprig of fresh tarragon)
Preheat oven 200°C / Gas 6.
Stuff all the ingredients into the carcass of the chicken,
and drizzle with rapeseed oil. Place the chicken breast
down into an ANTA Salad Bowl.
Cook for one hour. Remove from the oven, turn the
chicken over and place back in the oven for 15 minutes to
crisp up the skin.
To serve bring the bowl to the table and carve. Serve the
juice from the chicken which remains in the bottom of the
bowl as gravy.