4 chicken marylands*
4 rashers streaky bacon
24 sage leaves, plus extra 2 sprigs, finely chopped*
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
¼ cup alpine honey
1 bulb garlic, halved crossways
2 red onions, cut into wedges Mashed potato, to serve
Preheat oven to 210°C. Wrap each maryland with a bacon rasher. Arrange chicken, seam-side down, in a large 3–4cm-deep oven tray.
Scatter ½ of the sage leaves on top of chicken. Drizzle with 1 Tbsp of the oil and season. Roast for 20 minutes.
Meanwhile, combine honey and extra sage in a small bowl then season.
Remove chicken from oven. Arrange garlic and onion in tray and drizzle with remaining oil. Brush chicken with ½ of the honey mixture. Return to oven and roast for a further 20 minutes or until cooked through, basting chicken with remaining honey mixture halfway through cooking. Garnish with remaining sage leaves and serve with mashed potato.