Lemon & Sage Roasted Chicken Recipe

Lemon & Sage Roasted Chicken Recipe photo by Taste of Home

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Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois

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Lemon & Sage Roasted Chicken Recipe

Prep: 20 min. + marinating Bake: 2-1/4 hours + standing

Yield: 6 Servings

20 135 155

Ingredients

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a 2-gallon resealable plastic bag, combine the lemon juice, 1/4 cup oil, garlic and sage. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. Drain and discard marinade.
With fingers, carefully loosen skin from the chicken; rub butter under the skin. Fill cavity with lemon wedges. Place chicken breast side up on a rack in a roasting pan.
In a large bowl, combine the potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving. Yield: 6 servings.

Nutritional Facts 1 serving equals 907 calories, 47 g fat (13 g saturated fat), 189 mg cholesterol, 415 mg sodium, 58 g carbohydrate, 6 g fiber, 63 g protein.

Originally published as Lemon & Sage Roasted Chicken in Simple & Delicious February/March 2012, p21