Lemon sage chicken

(serves 4 to 6) 

Adapted from The Spruce Eats

Another perk of my husband's job recently, other than getting breakfast and lunch provided, is that he had some free ingredients to bring home on Friday that their kitchen couldn't use up, from the farm that they own! Seriously, how cool are some corporate jobs! Amongst the bag of goodies was some beautiful sage - a herb we rarely use but left me quite excited to try a new recipe! Sage has quite a strong powerful aroma and needs to be used sparingly but it does add a lot to the dish, goes well with poultry or vegetarian dishes like a cauliflower or mushroom risotto - probably plenty more but I haven't explored it that much. This lemon sage chicken was super yummy and simple, we had it over a couple of nights with a different side.

Prep time: 10 minutes
Cooking time: 50 to 60 minutes

Ingredients
For the chicken;
8 cloves garlic
1/2 cup olive oil
1 Tbsp honey
2 tsp salt
1 tsp ground pepper
2kg chicken drumsticks
2 lemons
1/2 cup (approx 20g) fresh sage

Method
1. Place the garlic in a food processor and pureé. Add in the olive oil, honey, salt, pepper, lemon rind from both lemons and juice of one lemon and sage and blend until smooth.
2. Pour over the chicken drumsticks and marinate for at least 6 hours or overnight.

3. Let the chicken rest at room temperature for 15 minutes whilst you preheat the oven to 200 C. Line a tray with foil and baking paper on top, then place the chicken drumsticks on top. Roast for 45 to 50 minutes. You can top with sliced lemon and sage if desired.

4. Crisp the skin under the broiler or grill if needed. Serve with roasted vegetables (e.g. fennel, potatoes, sweet potato, pumpkin, cauliflower), or with a risotto or pasta dish.