Huffpost Taste

Roast Chicken Two Ways

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Roast Chicken Two Ways

Roast Chicken Two Ways
Provided by:
total prep


  • Kids Version:
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 1/2 free-range chicken
  • potatoes, roasted and crushed, for serving
  • green beans, sliced and blanched, for serving
  • For the grown-up version:
  • 1/3 cup butter
  • 1/2 cup ricotta cheese
  • 1/2 cup sage leaves
  • 3 cloves garlic, crushed
  • 1 teaspoon dried chili
  • zest of 1 lemon
  • 1/2 free-range chicken
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper, to taste
  • 4 large portabello mushrooms
  • potatoes, roasted, for serving
  • green beans, blanched, for serving


  • For the kids version: Preheat the oven to 350 F. Combine the soy sauce and honey and generously spoon over the chicken. Roast for 25 minutes or until the juices run clear. Serve with crushed roast potatoes and sliced green beans.
  • For the grown-up version: Preheat the oven to 350 F. Combine half of the butter with the ricotta, 6 sage leaves, 1⁄3 of the crushed garlic, the chili and lemon zest. Carefully loosen the skin of the chicken and gently stuff the mixture underneath it until evenly distributed. Drizzle with olive oil, season to taste and roast for 25 minutes, or until the juices run clear. Top the mushrooms with the remaining butter, sage leaves and garlic and season to taste. Roast for the last 7 minutes of the chicken’s cooking time. Serve the crisp chicken and mushrooms with roast potatoes and green beans.