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Garlic and sage roast chicken with peperonata

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Switch up your dinner routine with this garlic and sage roast chicken recipe. It’s hearty, tasty and only requires 15 minutes prep. Easy!

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes
Whole roast chicken in a baking dish with a bowl of peperonata to the side

Ingredients

  • 2.5kg Coles RSPCA Approved Whole Extra Large Chicken
  • 8 garlic cloves
  • 2 sprigs sage
  • 2 tbsp extra virgin olive oil
  • 1 cup (250ml) chicken stock
  • 1 pkt (500g) Coles Brand Tri-Colour Capsicum, seeded, cut into 2cm strips
  • 1 red onion, cut into wedges
  • 2 garlic cloves, extra, crushed
  • 400g can diced tomatoes
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped sage
  • Sage sprigs, extra, to serve
  • Coles Bakery Stone Baked Pane di Casa, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C.
  2. Step 2

    Place chicken in a large baking dish. Place garlic cloves and sage sprigs in chicken cavity. Use kitchen string to tie legs together. Tuck wings under the chicken. Brush with half of the oil. Season. Pour stock into base of dish. Bake for 2 hours or until chicken is browned and cooked through, topping up the stock if necessary.
  3. Step 3

    Meanwhile, heat remaining oil in a large frying pan over medium heat. Add capsicum, onion and crushed garlic. Cook, stirring occasionally, for 10 mins or until the vegetables are starting to soften. Add tomato and vinegar. Cook for a further 10 mins or until mixture thickens. Stir in chopped sage. Season.
  4. Step 4

    Serve chicken with peperonata, extra sage sprigs and bread.

    Garlic and sage roast chicken with peperonata

    Garlic and sage roast chicken with peperonata
    • Serves6
    • Cook time2 hour
    • Prep time15 minutes
    Ingredients
    • 2.5kg Coles RSPCA Approved Whole Extra Large Chicken
    • 8 garlic cloves
    • 2 sprigs sage
    • 2 tbsp extra virgin olive oil
    • 1 cup (250ml) chicken stock
    • 1 pkt (500g) Coles Brand Tri-Colour Capsicum, seeded, cut into 2cm strips
    • 1 red onion, cut into wedges
    • 2 garlic cloves, extra, crushed
    • 400g can diced tomatoes
    • 1 tbsp red wine vinegar
    • 1 tbsp chopped sage
    • Sage sprigs, extra, to serve
    • Coles Bakery Stone Baked Pane di Casa, to serve
      Description

      Switch up your dinner routine with this garlic and sage roast chicken recipe. It’s hearty, tasty and only requires 15 minutes prep. Easy!

      Method
      1. Step 1

        Preheat oven to 190°C.
      2. Step 2

        Place chicken in a large baking dish. Place garlic cloves and sage sprigs in chicken cavity. Use kitchen string to tie legs together. Tuck wings under the chicken. Brush with half of the oil. Season. Pour stock into base of dish. Bake for 2 hours or until chicken is browned and cooked through, topping up the stock if necessary.
      3. Step 3

        Meanwhile, heat remaining oil in a large frying pan over medium heat. Add capsicum, onion and crushed garlic. Cook, stirring occasionally, for 10 mins or until the vegetables are starting to soften. Add tomato and vinegar. Cook for a further 10 mins or until mixture thickens. Stir in chopped sage. Season.
      4. Step 4

        Serve chicken with peperonata, extra sage sprigs and bread.