Garlic & Sage Marinated Chicken with Roasted Beetroot, Parsnips & Apples

Perfect for a Sunday roast


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 

  1. 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.
  2. 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.
  3. 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.