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Garlic and sage roast chicken with peperonata
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Indulge in a savory garlic and sage roast chicken, paired perfectly with peperonata and crusty bread for an Italian-inspired feast.
Ingredients:
  • 2.5kg Whole Extra Large Chicken
  • 8 garlic cloves
  • 2 sprigs sage
  • 36.40 gm extra virgin olive oil
  • 250ml chicken stock
  • 500g capsicum
  • 1 red onion, cut into wedges
  • 2 garlic cloves, extra, crushed
  • 400g can diced tomatoes
  • 20.00 ml red wine vinegar
  • 20.00 ml sage, chopped
  • Sage sprigs, extra, to serve
  • Coles Bakery Stone Baked Pane di Casa bread, to serve
Instructions:
  • Preheat your oven to 190C.
  • In a large baking dish, lay down the chicken. Stuff the chicken cavity with garlic cloves and sage sprigs, then tie the legs with kitchen string and tuck the wings underneath. Brush the chicken with half of the oil, season to taste, and pour stock into the dish. Bake for 2 hours until the chicken is golden brown and fully cooked, adding more stock as needed.
  • Heat the remaining oil in a large frying pan over medium heat. Add capsicum, onion, and crushed garlic. Sauté for 10 minutes or until the vegetables start to soften. Mix in tomato and vinegar. Continue cooking for another 10 minutes or until the mixture thickens. Stir in chopped sage, season to taste, and enjoy!
  • Garnish the chicken with peperonata, fresh sage sprigs, and a side of bread.

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