Sage and Fennel Marinated Roast Chicken
Photography by Josh Griggs.
Marinating the chicken in milk and aromatics makes it wonderfully tender and flavoursome. Serve with a big green salad and crusty bread.
Serves: 4–6
INGREDIENTS
1½ cups milk
2 tablespoons olive oil
8 large, whole skin-on cloves garlic, lightly smashed
long strips zest of 1 lemon
1 tablespoon fennel seeds
handful sage leaves
6 chicken drumsticks
6 bone-in chicken thighs
To cook
olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Combine the milk with all the remaining ingredients in a large, zip lock food storage bag. Add the chicken pieces and seal the bag, removing the air. Turn to coat the chicken in the marinade. Place the bag in a large shallow dish so it lies flat and refrigerate for 24 hours, turning once.
Tip the contents of the bag into a large colander, draining off the milk.
Place the chicken and seasonings in a large roasting dish in a single layer. Drizzle with a little olive oil and season with salt and pepper. Roast for 40 minutes or until the chicken is fully cooked through, turning occasionally during cooking.
We served our chicken with lemon wedges and extra sage leaves fried in a little olive oil until crisp.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!