Name: Roasted chicken quarters
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 3 servings
Cuisine: Bake
Ingredients: 3 chicken portions; sea salt and freshly ground black pepper; freshly ground black pepper; 1 Tbs fresh sage finely chopped; 1 Tbs fresh rosemary finely chopped; olive oil drizzle; 1 Tbs Dijon mustard; 1/2 cup cream

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Ingredients (8)

3	chicken — portions
	sea salt and freshly ground black pepper
	freshly ground black pepper
1 Tbs	fresh sage — finely chopped
1 Tbs	fresh rosemary — finely chopped
	olive oil — drizzle

Sauce:

1 Tbs	Dijon mustard
1/2 cup	cream

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Method:

Preheat the oven to 220°C.

Arrange the chicken quarters in a baking dish, season the quarters well, sprinkle the herbs around (not on) them and drizzle with olive oil.

Bake for 1 hour or until cooked through and golden.

Remove the chicken from the dish and reserve the cooking juices.

Spoon off the fat from the cooking juices (you should have half a cup) and add to a small saucepan along with the cream and Dijon mustard. Simmer over a medium to medium-high heat for a few minutes until thickened and slightly reduced.

Strain the sauce and serve with the chicken.

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