4 Agria Potatoes, sliced into 1cm thick rounds

1 Leek, sliced

1 White Onion, sliced

5 Garlic Cloves

1 Parsnip, sliced into rounds

150gm Butter

6 Sage Leaves

2 Little Lemons or 1 Medium

1 Tbsp Chicken Stock Powder

Black Pepper

1 tbsp Olive Oil

1 Whole Chicken, broken into 5 pieces. Keep the two breasts together attached to the bone

1 tbsp Chicken Stock Powder

Black Pepper

Olive oil

Sea Salt

1 tbsp Cornflour

4 Scallions

Fresh Herbs, I used Chives and Parsley

1 tbsp Chardonnay Vinegar

Olive Oil

Black Pepper

Preheat oven to 180 degrees

In a large roasting dish arrange vegetables.

In a blender combine butter, sage, lemons, stock powder, black pepper and olive oil.

Push butter under the skins and rub all over chicken pieces. Arrange on top of vegetables.

With remaining stock powder and black pepper add 300ml warm water, stir to combine and pour over meat and vegetables. Drizzle generously with olive oil.

Roast for 30 minutes.

After 30, strain out as much liquid into a small pot. Put the tray back in the oven for a further 20/25 minutes drop temp to 175. I threw on green beans at this stage but not necessary if you don’t enjoy.

Mix cornflour with a few tablespoons of stock. Stir to combine and add back into pot. Over a low heat allow to thicken and simmer. Set aside when done. You can reheat this just before serving. If it’s too salty, add water. Not salty enough, add a little.

Combine scallions, herbs, vinegar, olive oil and pepper in a small bowl and toss to combine. Set aside.

Remove chicken from the oven. Carefully arrange onto warm plates. Pour over gravy and top with scallion mix. Season.