A Sunday feast that is simple but delicious. Serve with steamed green vegetables.
1 tbsp coconut oil
1 medium sized chicken
2 tsp thyme
2 tsp parsley
Zest of 1 lemon
1 onion
10 oz good quality sausage meat
4 tsp dried sage
4 fl oz chicken stock
2 sweet potatoes
2 red onions
2 tbsp olive oil
1. Preheat the oven to 375 F.
2. Rub the oil into the chicken’s skin then sprinkle on the thyme, parsley and zest.
3. Finely dice the onion and mix into the sausage meat along with the sage. Stuff into the chicken.
4. Put the chicken and stock in a large roasting dish and cook for 1 hour.
5. Peel the sweet potato and cut it into inch cubes. Thickly slice the onions. Toss in the oil and season with salt and black pepper. Arrange around the chicken in its roasting dish and return to the oven for a further 45 minutes until the potato is tender and the chicken juices run clear.
Makes four servings.
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