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Lemon & Sage Roasted Chicken

Total Time

Prep: 20 min. + marinating Bake: 2-1/4 hours + standing

Makes

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
Lemon & Sage Roasted Chicken Recipe photo by Taste of Home

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.
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.

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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