Roasted chicken quarters
|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|
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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