Serves 6

I medium chicken

½ onion

• 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.

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