Recipe: Roasted Chicken with Sage and Rosemary

In this recipe the simple but flavourful combination of rosemary, sage, pepper and chicken is a match made in heaven. The herbs infuse the chicken as it slowly roasts, filling the kitchen with a heady aroma.

Serves 4 - 6

1 chicken
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 or 5 fresh sage sprigs
4 fresh rosemary sprigs

1. Preheat oven to 180°C.

2. Rinse the chicken, pat dry, and then rub inside and out with the salt and pepper. Rub the outside all over with the sage sprigs, then put them in the cavity. Rub the outside with the rosemary as well, but add only two of the lengths to the cavity, discarding the other two.

3. Put the chicken in a roasting pan.

4. Roast for 1 1/4 to 1 1/2 hours until the skin is crispy golden, and the meat is cooked through.

5. Remove to a platter, cover loosely with aluminum foil, and let stand for 10 minutes before carving.