Lemon & Sage Roasted Chicken Recipe

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Lemon & Sage Roasted Chicken Recipe
Lemon & Sage Roasted Chicken Recipe photo by Taste of Home
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Lemon & Sage Roasted Chicken Recipe

Read Reviews
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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Bake: 2-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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

Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade.
Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.
Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Roasted Lime Chicken: Replace marinade ingredients with 1/2 cup Dijon mustard; 1/4 cup each lime juice and soy sauce; 2 teaspoons each dried parsley flakes, rosemary, thyme and rubbed sage; and 1 teaspoon each white pepper and ground nutmeg. Omit butter. Substitute lime for lemon.
Originally published as Lemon & Sage Roasted Chicken in Simple & Delicious February/March 2012, p21

Nutritional Facts

6 ounces cooked chicken: 674 calories, 35g fat (10g saturated fat), 142mg cholesterol, 314mg sodium, 41g carbohydrate (3g sugars, 5g fiber), 47g protein.

  • 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
  1. Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade.
  2. Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.
  3. Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Roasted Lime Chicken: Replace marinade ingredients with 1/2 cup Dijon mustard; 1/4 cup each lime juice and soy sauce; 2 teaspoons each dried parsley flakes, rosemary, thyme and rubbed sage; and 1 teaspoon each white pepper and ground nutmeg. Omit butter. Substitute lime for lemon.
Originally published as Lemon & Sage Roasted Chicken in Simple & Delicious February/March 2012, p21

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Reviews forLemon & Sage Roasted Chicken

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homemadewithlove User ID: 4311884 255585
Reviewed Oct. 18, 2016

"My husband didn't care for the lemon. Overpowered the gravy he said."

MY REVIEW
scotland1 User ID: 1426757 255015
Reviewed Oct. 4, 2016

"DELICIOUS."

MY REVIEW
LindaS_WI User ID: 7202558 238716
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
yoshismokey User ID: 8387328 226798
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
Mamadonato User ID: 8201412 223160
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
LMW238 User ID: 5489521 223154
Reviewed Mar. 19, 2015

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

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