Roasted Chicken and Root Vegetables with Sage and Feta
Ingredients
Preparation steps
Peel and press the garlic. Blend the oil with the garlic and chopped sage, and season with salt and pepper to taste.
Rinse the chicken, pat dry and cut into small pieces. Coat with a generous amount of sage oil and marinate for 3 hours in the refrigerator.
Peel potatoes and cut in half lengthwise. Peel carrots and slice diagonally into 2 cm (approximately 3/4 inch) pieces. Peel the shallots. Toss the potatoes, carrots and shallots with the remaining sage oil. Place in a roasting pan with the chicken. Bake in a 220°C (approximately 425°F) oven, turning the vegetables and chicken halfway, until cooked, about 40 minutes.
Rinse the scallions and cut into 2 cm (approximately 3/4 inch) pieces. Sprinkle the chicken and vegetables with the scallions, feta cheese and whole sage leaves during the last 10 minutes of cooking time.
