Print Options

Back to Lemon & Sage Roasted Chicken >

Include these items:

Taste of Home Logo

Lemon & Sage Roasted Chicken

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