Name: Honey, sage and bacon roast chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Honey, sage and bacon roast chicken

Once reserved for Sunday lunch, roast chook is now a quick weeknight delight.

Serves 4

Prep

15M

Cook

40M

Total

55M

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This is glazed with honey and wrapped in bacon for incredible flavour.

Ingredients

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

Method

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.

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