Ingredients
Method
1.Preheat the oven to 180°C.
2.Put the sage, lemon zest and salt into a mortar and use the pestle to pound until you have a vibrant green salt. If it becomes too paste-like, add a little more salt until it is grainy again.
3.Stuff the cavity of the chicken with the apple, lemon halves and garlic, then use kitchen string to tie the drumsticks together. (This helps the bird hold its shape during cooking and also prevents the ingredients in the cavity falling out.) Slash the drumsticks a few times – this will help the flavoured salt penetrate the meat.
4.Stuff the cavity of the chicken with the apple, lemon halves and garlic, then use kitchen string to tie the drumsticks together. (This helps the bird hold its shape during cooking and also prevents the ingredients in the cavity falling out.) Slash the drumsticks a few times – this will help the flavoured salt penetrate the meat.
5.Remove from the oven and serve the chicken and roasted vegetables immediately, with any cooking juices spooned over.
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