Lemon & Sage Roasted Chicken

Name: Lemon & Sage Roasted Chicken
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 8 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

TOTAL TIME: Prep: 20 min. + marinating Bake: 2-1/4 hours + standing YIELD: 8 servings.

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

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. 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.

Nutrition Facts

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

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