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Sage & Onion Chicken Roast by Chef Jason Desouza | Recipe

Sage & Onion Chicken Roast by Chef Jason Desouza | Recipe


  • Whole Chicken w/ Skin, 1.2kgs
  • French Baguette, 1
  • Red Onions, 3
  • Leeks, 3, sliced
  • Sage Leaves, 50g
  • Garlic, 8 cloves
  • Ginger, 1"
  • Red Chillies, 4, fresh
  • Salted Butter, 100g
  • Celery Sea Salt, to taste
  • Black Pepper, to taste
  • Parsley, to garnish
  • Olive Oil, 15ml


For the marination + stuffing:

  • In a cast-iron pan, heat olive oil and half the salted butter.
  • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion.
  • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent.
  • Season with ample celery sea salt and freshly milled black pepper.
  • Remove half the mix for the marination and set aside.
  • Into the same pan, with the other half, add in the finely sliced leeks and sauté.
  • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown.
  • Let the stuffing cool.
  • Preheat the oven to 200°C for 15 minutes.
  • Marinate the whole chicken with the sage and onion marination.
  • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken.
  • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure.
  • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken.
  • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning.
  • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley.
  • Serve along with the pan juices and stuffing on the side.

Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

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