Create an Italian-inspired feast with this delicious garlic and sage roast chicken, served with peperonata and fresh bread.
Cooking Time
Preparation Time :15 Min
Cook Time : 2 Min
Total Time : 17 Min
Ingredients
Serves :
2.5kg Coles RSPCA Approved Whole Extra Large Chicken
8 garlic cloves
2 sprigs sage
2 tablespoons extra virgin olive oil
1 cup (250ml) chicken stock
1 pkt (500g) Coles Brand Tri-Colour Capsicum, seeded, cut into 2cm strips
1 red onion, cut into wedges
2 garlic cloves, extra, crushed
400g can diced tomatoes
1 tablespoon red wine vinegar
1 tablespoon sage, chopped
Sage sprigs, extra, to serve
Coles Bakery Stone Baked Pane di Casa, to serve
Directions
Preheat oven to 190C.
Place chicken in a large baking dish. Place garlic cloves and sage sprigs in chicken cavity. Use kitchen string to tie legs together. Tuck wings under the chicken. Brush with half of the oil. Season. Pour stock into base of dish. Bake for 2 hours or until chicken is browned and cooked through, topping up the stock if necessary.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Add capsicum, onion and crushed garlic. Cook, stirring occasionally, for 10 mins or until the vegetables are starting to soften. Add tomato and vinegar. Cook for a further 10 mins or until mixture thickens. Stir in chopped sage. Season.
Serve chicken with peperonata, extra sage sprigs and bread.
