Golden Roast Chicken With Sweetcorn Sage Garlic Food

SAGE AND GARLIC ROASTED CHICKEN

Steps:

• Heat oven to 375°F. In small bowl, combine sage, parsley, thyme and garlic; mix well. Place 1 tablespoon herb mixture in another small bowl; stir in oil. Set aside.
• Place chicken in shallow roasting pan. Rub remaining herb mixture under skin of chicken, working into breast and thigh areas. Rub outer skin with butter. Sprinkle chicken with salt and pepper.
• Bake at 375°F. for 1 1/4 to 1 1/2 hours or until chicken is fork-tender and juices run clear. During last 5 minutes of baking time, rub reserved herb-oil mixture over chicken.

GOLDEN ROAST CHICKEN WITH SWEETCORN, SAGE & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
• Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
• Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
• Insert a skewer into the thickest part of the chicken thigh. When it's cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.

ROAST CHICKENS WITH PISTACHIO SALSA, PEPPERS, AND CORN

Steps:

• For chickens:
• Whisk lemon juice, oil, garlic, 3 tablespoons thyme, rosemary, and sage in a small bowl; set marinade aside.
• Season chickens with salt and pepper inside and out. Place each inside a resealable plastic bag; divide marinade between bags. Spread marinade evenly to distribute. Seal bags and chill for at least 4 hours and up to 24 hours.
• Preheat oven to 450°F. Transfer chickens from bags to a small roasting pan; gently blot excess oil from marinade with paper towels, leaving herbs intact on chicken skin. Stuff each chicken with a lemon half and several thyme sprigs. Tie legs together with kitchen twine, if desired.
• Roast until well browned, 30-35 minutes. Reduce heat to 350°F and continue roasting, occasionally basting chickens with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 20-30 minutes longer. Transfer chickens to a carving board; let rest for 20 minutes before carving.
• For peppers and corn:
• Heat oil in a large skillet over medium heat. Add onion, capers, and red pepper flakes. Season with salt and cook, stirring occasionally, until onion is soft but not brown, about 5 minutes. Add peppers and chiles; season with salt and cook, stirring occasionally, until soft, 10-12 minutes. Stir in caper brine, corn, parsley, and vinegar just before serving.
• For pistachio salsa:
• Combine first 4 ingredients in a small bowl. Stir in oil. DO AHEAD: Can be made 2 days ahead. Cover and chill. Let come to room temperature before serving. Serve with chickens and peppers and corn.

SAGE AND GARLIC ROAST CHICKEN

Steps:

• Heat oven to 240°C (475°F).
• Add butter, sage, lemon pepper and garlic in a bowl and combine.
• Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
• Slip butter mixture between skin and meat, spreading it evenly.
• Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
• Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
• Tie legs together with kitchen twine.
• Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
• Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
• Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
• Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

GOLDEN ROAST CHICKEN

Steps:

• Preheat oven to 180C (350F).
• Place chicken in non metallic dish.
• Combine onion, salt and yogurt, spoon over chicken and marinate in refrigerate for several hours.
• Remove excess marinade.
• Combine remaining ingredients and season to taste.
• Stuff the chicken with the mixture.
• Truss and bake for 1-1/2 hours or until tender.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Steps:

• Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
• Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
• Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.