Roasted Chicken with Nutty-Herb Sauce and Sage Salt

• 5 tablespoons butter softened
• 1 x black pepper freshly ground
• 3 1/2 pounds chicken whole
• 4 each sage leaves fresh
• 1 each lemon quartered
• 2 tablespoons olive oil
• 3 cloves garlic or to tase
• 1 small onions brown, chopped
• 1 slice sourdough bread thin slice, chopped
• 2 tablespoons pine nuts
• 1/2 bunch sage leaves picked and chopped
• 1 cup parsley leaves flat-leaf
• 3/4 cup stock chicken
• 1 bunch sage leaves picked
• 2 tablespoons sea salt flakes

1. Preheat oven to 200C (390F).
2. Mix the butter and pepper in a bowl.
3. Carefully loosen the chicken skin with your fingers and add 3/4 of the butter mixture and the sage under the skin.
4. Arrange the lemon in the chicken cavity and secure the legs with kitchen string.
5. Rub the remaining butter mixture over the chicken and set in a baking dish.
6. Roast for 1 hour or until the skin is golden and the chicken is completely cooked.
7. For the herb sauce:
8. Heat the oil in a nonstick skillet over high heat.
9. Stir in the garlic, onion, bread and pine nuts and cook for 5 minutes or until golden.
10. Add the sage, parsley, chicken stock and pepper in the bowl of a food processor and pulse until coarsely chopped.
11. Return to the skillet and heat over medium heat for about 3 minutes or until warm.
12. For the sage salt:
13. Add the sage and salt in the bowl of a small food processor and pulse until just combined.
14. Spoon the herb sauce over the chicken and sprinkle sage salt on top.

butter, black pepper, chicken, sage, lemon quartered, olive oil, garlic, onions brown, thin slice, nuts, sage, parsley, stock chicken, sage, salt

Taken from recipeland.com/recipe/v/roasted-chicken-nutty-herb-sauc-51898 (may not work)