Ingredients
150g FAGE Total 2%
2 cloves garlic, crushed
3 sprigs sage, finely chopped
1.5kg whole chicken
600g parsnips, cut into wedges
3 small apples, quartered & cored
450g small beetroot, quartered
2 tbsp olive oil
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Steps
- Heat oven to Gas Mark 6 / 200°C. Mix together garlic, sage and half the FAGE Total 2%. Reserve half and mix the remainder with the remaining yoghurt. Chill until required.
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Loosen the chicken skin from the breast, then rub the smaller quantity of yoghurt under the skin. Place the chicken in a small roasting tin, drizzle with ½ tablespoon of oil and roast for 30 minutes.
- Toss parsnips, apples and beetroot with the remaining oil on a roasting tray. Add to the oven alongside the chicken and cook for a further hour. Cover the chicken with a sheet of foil if it browns too quickly. Rest the chicken for 15 minutes before carving and serving with the vegetables and reserved yoghurt.
