A traditional roast chicken with sage and apple stuffing served with roasted vegetable medley.
To make the stuffing combine apple, diced onion, breadcrumbs and sage and stuff the cavity of the chicken. Drizzle olive oil and lemon juice over the chicken and season liberally with salt and pepper. Place breast side down in a roasting dish with a little water and more salt and roast at 210 degrees for about 40 minutes. Turn over and drizzle more oil, lemon juice, salt and pepper and roast for another 40 – 50 minutes until golden the the legs are starting to separate.
To roast the vegetables I like to boil the desiree potatoes first and roast them separately, for about 30 minutes until golden and crisp. The rest of the vegetables I simply coat with oil, salt and pepper and roast in oven along with the chicken until soft then I cover with foil and remove from the oven and replace with the potatoes for 5 - 10 minutes to ensure they are hot and crisp.