Pot Roast Chicken with Sage Oil

• 1.6kg fresh whole chicken
• 40g salted butter, softened slightly
• 2 tbs extra virgin olive oil
• 2 small red onions, cut in half
• 1 bunch Dutch carrots, trimmed, scrubbed
• 1 lemon, cut in half
• 1 head garlic, cut in half crossways
• 500g baby white potatoes
• 5ml extra virgin olive oil cooking spray
• 1 bunch broccolini, cut in half lengthways
• 1/2 punnet sage

Method

Step 1:
Preheat oven to 200°C/180°C fan-forced. Place chicken on a clean work surface. Tuck wings under chicken. Using fingers, carefully separate skin from breast meat to form a pocket. Place 30g butter under skin and spread with hands to distribute evenly. Tie legs together with white unwaxed kitchen string. Rub remaining butter evenly over skin. Season skin with salt.

Step 2:
Heat 1 tbs oil in a large heavy-based ovenproof saucepan over medium-high heat. Add onion and carrot and cook, turning, for 2 minutes or until browned. Transfer to a plate. Add lemon, garlic and potato to pan and cook, stirring, for 2 minutes or until browned.

Step 3:
Return all vegetables to pan. Place chicken on top of vegetables. Spray chicken with oil. Roast for 1 hour and 15 minutes, checking occasionally to see if chicken is overbrowning. Spray broccolini with oil and add to pan. Roast for a further 5 minutes or until chicken is cooked and golden-brown. Remove from oven.

Step 4:
Heat remaining oil in a small frying pan over medium heat. Add sage and cook, stirring occasionally, for 1-2 minutes or until crispy. Remove from heat. Drizzle sage oil over chicken. Serve topped with sage.