When I’m not sure what to cook, a roast chicken always delivers. I have to share a recent revelation in our household. He prefers breast. I prefer thigh. You, what, now? At first I was judgemental but it actually works out perfectly. I absolutely love stuffing and this sage, garlic and onion stuffing is full of flavour. Serve with your favourite side dishes. I’ve made roast potatoes, honey tarragon roast carrots, some greens and of course, a vessel of gravy. Is gravy a side dish? The way I devour gravy it is!

Olive Oil Roast Chicken with sage, garlic and onion stuffing

20 mins prep | 1 hour 30 mins cook
Difficulty: Easy | Serves 4

INGREDIENTS
2 slices white bread
2 onions, peeled and sliced
3 bulbs garlic
¼ cup olive oil, divided
¼ cup chicken stock
3 tablespoons sage leaves, 
dried or chopped fresh, divided
1 egg, beaten
Salt and pepper
1 free range chicken 1.5kg

PREPARATION
1. To make the stuffing, place the slices of bread on top of each other and cut into 1cm strips. Rotate 90 degrees and cut into 1cm cubes. Place into a food processor and process into chunky breadcrumbs. Transfer breadcrumbs into a bowl.
2. Remove 5 cloves garlic from a garlic bulb. Peel and place into the food processor. Add half an onion’s worth of sliced onion. Process until finely chopped. Add to bowl.
3. Add 1 tablespoon olive oil, ¼ cup chicken stock, 1 tablespoon dried sage, beaten egg, ½ teaspoon salt and ¼ teaspoon black pepper to bowl. Mix until combined. Reserve.
4. Preheat oven to 200°C.
5. Place the onion slices into a ceramic baker or roasting pan to make a bed for the chicken to lay on. Cut the bottoms off the garlic bulbs so the individual cloves are exposed. Place the garlic bulbs around the outer edge of the baker. Drizzle with 1 tablespoon olive oil and 2 tablespoons water. Season with salt and pepper.
6. Using paper towels, pat the chicken dry of any moisture. Trim away excess fat from the cavity area. Place the chicken into the pan with back side facing up. Drizzle the chicken with 1 tablespoon olive oil and brush all over to make sure the chicken is well coated. Sprinkle with 1 tablespoon dried sage and season with salt and pepper.
7. Turn the chicken over so the breast side facing up. Lift the chicken wings up and over, bending them to tuck the wings firmly behind the chicken. This will protect the wings from overcooking. Spoon the stuffing into the cavity of the chicken. Cross the legs over each other and tie with kitchen twine.
8. Drizzle the chicken with 1 tablespoon olive oil and brush all over to make sure the chicken is well coated. Sprinkle with 1 tablespoon dried sage and season with salt and pepper. Sprinkle with 1 tablespoon dried sage and season with salt and pepper.
9. Place into the oven and roast at 200°C for 1 hour and 30 minutes. The chicken breast will register 75°C with a meat thermometer and the juices will run clear when fully cooked. Serve with your favourite side dishes.

This recipe was created for Borges.