Name: Golden roast chicken with sweetcorn, sage & garlic
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6
Cuisine: British
Ingredients: 1 large free-range corn-fed chicken about 2kg/4lb 8oz, taken out of the fridge 1hr before cooking; 2 tbsp butter softened; 2 garlic cloves crushed; handful small sage leaves; 1 large onion halved then thickly sliced; 4 sweetcorn cobs, halved; salad and crusty bread, to serve

Home
Recipes
Golden roast chicken with sweetcorn, sage & garlic

Golden roast chicken with sweetcorn, sage & garlic

Jane Hornby

Save recipe

Serves 4 - 6

Easy

Prep: 10 mins

Cook: 2 hrs

Plus resting

A star rating of 5 out of 5.1 ratingRate

loading...

Shake up Sunday lunch with a whole chicken oozing with sage & garlic butter, which bastes the corn cobs and onions as they roast

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roasted roots

A star rating of 5 out of 5.3 ratings

Maple-roasted squash with pecans

A star rating of 4.6 out of 5.7 ratings

Plum crumble

A star rating of 4.9 out of 5.144 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large free-range corn-fed chicken

about 2kg/4lb 8oz, taken out of the fridge 1hr before cooking
2 tbsp butter

softened
2 garlic cloves

crushed
handful small sage

leaves
1 large onion

halved then thickly sliced
4 sweetcorn

cobs, halved
salad

and crusty bread, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (6)

kcal443
fat25g
saturates8g
carbs11g
sugars3g
fibre2g
protein43g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, September 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now