Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Lemon & Sage Roasted Chicken

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

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

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

2 of 2

Lemon & Sage Roasted Chicken (continued)

Directions (continued)

15 minutes before carving. Yield: 6 servings.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.