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Sage-roasted chicken with sweet potatoes and parsnips
Sage-roasted chicken with sweet potatoes and parsnips
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Try Curtis Stone's flavorful sage-roasted chicken with sweet potatoes and parsnips for a comforting family meal.
Ingredients:
  • 1 extra large whole chicken (about 2.3kg)
  • 20 small sage leaves, divided
  • 20g butter, room temperature
  • 54.60 gm olive oil, divided
  • 350g sweet potato
  • 300g parsnip
  • 8 garlic cloves, unpeeled
  • 4 sprigs thyme
  • 20.00 ml plain flour
  • 180ml chicken stock
Instructions:
  • Preheat the oven to 220C and position the rack in the center. Place the chicken on a wire rack set on a large, heavy, rimmed baking tray. Gently slide 4 sage leaves and butter under the skin of each breast. Tie the legs together with kitchen twine. Rub the chicken all over with 2 tablespoons of oil and generously season with salt and freshly ground black pepper. Roast for about 1 hour 10 minutes until the meat thermometer reads 75°C in the thickest part of the breast, the juices run clear when pierced, and the skin is crisp and golden. Let the chicken rest for 10 minutes before serving on a platter.
  • In a large bowl, combine sweet potato, parsnips, garlic, thyme, and remaining sage leaves with oil to coat. Season with salt and pepper. Transfer the mixture to a baking dish and roast for 30-35 mins until tender and caramelized, stirring occasionally.
  • Transfer the roasted chicken drippings to a liquid measuring cup. Skim off the fat, setting aside 1 tablespoon separately. In a saucepan, warm the reserved fat over medium-high heat. Whisk in the flour and cook for about 1 minute. Slowly add the pan drippings, stock, and juice from the platter while whisking. Simmer and whisk for about 2 minutes until the gravy thickens slightly. Season with salt and pepper to taste.
  • Serve the roasted chicken and vegetables topped with the flavorful gravy and squeeze the roasted garlic from their skins over the dish.

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