Donna Hay's parmesan and sage chicken - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s parmesan and sage chicken By You Magazine - June 10, 2018 Donna Hay’ s parmesan and sage chicken is a roast dinner winner. Serve the chicken and sweet potato with a salad or your favourite steamed green veggies, such as tenderstem broccoli and peas. William Meppem and Chris Court SERVES 4 1.8kg whole chicken cut into 6 pieces (you can ask a butcher to do this), see note 2 tsp thyme leaves 2 tsp sea salt flakes, plus extra to taste (for the potatoes) 60ml extra virgin olive oil 2 sweet potatoes (750g), peeled and sliced into 1cm rounds 1 tbsp rosemary leaves 6-12 sage leaves 25g finely grated parmesan 1. Place the chicken, thyme, salt and 1 tbsp of the oil in a big bowl and mix, using clean hands, until the chicken is coated. Place in the fridge until ready to use. 2. Preheat the oven to 220C/gas 7. Line a large roasting pan with nonstick baking paper. 3. Place the sweet potato rounds, rosemary and the remaining oil in the prepared pan. Sprinkle with the extra salt and toss to coat, using tongs. Arrange the potato rounds in an even layer and roast for 15 minutes. 4. Wearing oven gloves, remove the pan from the oven. Using tongs, place the chicken pieces on top of the potato, skin side up. Press 1-2 sage leaves on to each chicken piece with the tongs. Sprinkle the parmesan over the chicken pieces. Carefully return the pan to the oven and roast for another 30 minutes or until the chicken is golden brown and cooked through. 5. With oven gloves on, remove the pan from the oven. NOTE You can swap the cut chicken pieces for 6 x 200g chicken thigh cutlets, 8 x 150g chicken drumsticks or 4 x 250g bone-in chicken breasts. SAVE 25 PER CENT ON DONNA’S NEW BOOK Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved