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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. 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.

Wine Pairings

Full-Bodied White Wine

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