Main Meals

Roast chicken grown-up’s version

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15 minutes
30 minutes

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  • 70 g butter
  • 100 g Gruyère cheese, riccota
  • ½ cup sage leaves
  • 3 cloves garlic, crushed
  • 1 t dried chilli
  • Half a free-range chicken
  • 1 T olive oil
  • Sea salt and freshly ground black pepper
  • 4 large portobello mushrooms
  • Potatoes, roasted,for serving
  • Green beans, blanched, for serving

Preheat the oven to 180°C.
Combine 50 g of the butter with the ricotta, 6 sage leaves, 1⁄3 of the crushed garlic, the chilli and lemon zest.
Carefully loosen the skin of the chicken and gently stuff the mixture underneath it until evenly distributed. Drizzle with olive oil, season to taste and roast for 25 minutes, or until the juices run clear.
Top the mushrooms with the remaining butter, sage leaves and garlic and season to taste. Roast for the last 7 minutes of the chicken’s cooking time.
Serve the crisp chicken and mushrooms with roast potatoes and green beans.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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