Back to Lemon & Sage Roasted Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon & Sage Roasted Chicken Recipe

Lemon & Sage Roasted Chicken Recipe

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
TOTAL TIME: Prep: 20 min. + marinating Bake: 2-1/4 hours + standing YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. In a large bowl, combine the potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. 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.

Reviews for Lemon & Sage Roasted Chicken

Sort By :
MY REVIEW
Reviewed Dec. 4, 2015

"My family loved this one and asked to have it again. If they even comment on a meal I know it's a winner and this got more than a few comments from my kids."

MY REVIEW
Reviewed May. 23, 2015

"We loved this roast chicken! Very flavorful and moist. We had leftover chicken and shredded it for a salad the following day. Great recipe!"

MY REVIEW
Reviewed Mar. 19, 2015

"I think the calorie count was off........whatever, it was a wonderful terrfic dinner.....I tried this, without the potatoes and onions....It was EXCELLENT...paired with an asparagus drizzled with brown butter side, sprinkled with just a smidgeon of freshly ground parmesan........as well as a simple herb infused quinoa....... When you find a terrific dish, I don't count calories....I count the taste and this was truely wonderful. Thank you!"

MY REVIEW
Reviewed Mar. 19, 2015

"907 calories per serving?! Is that right?!"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.