Traditional Roast Chicken
- 1 medium chicken
- ½ onion
- sprig of sage or 1 tsp dried sage
- 1 lemon, halved
Preheat oven to 200°C/Gas 6.
Stuff all the ingredients into the carcass of the chicken, and drizzle with rapeseed oil. Place the chicken breat down into an ANTA Salad Bowl.
Cook for one hour with an ANTA Salad plate on the top. Remove from the oven, turn the chicken over and place back in the oven for 15 minutes to crisp up the skin without the plate. Insert a skewer between the breast and the leg, if the juices run clear then it is ready.
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 a gravy.