Roasted Chicken With Herb Sauce And Sage Salt | Donna Hay

Ingredients

• 80g butter, softened
• cracked black pepper
• 1.5kg whole chicken
• 4 sage leaves
• 1 lemon, quartered
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 small brown onion, chopped
• 1 thick slice sourdough bread, chopped
• 2 tablespoons pine nuts
• ½ bunch sage, leaves picked and chopped
• ¾ cup flat-leaf parsley leaves
• ¾ cup (180ml) chicken stock
• 1 bunch sage, leaves picked
• 2 tablespoons sea salt flakes