Friday, October 12, 2012

Lemon & Sage Roasted Chicken

If you have never roasted a whole chicken, this is a easy recipe for you to give it a try. The chicken was moist & full of flavor. The potatoes were yummy.

1/4 c lemon juice
1/4 c plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tbsp minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tbsp butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 tsp salt
1/4 tsp pepper

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. 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. 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 meat thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving.

Recipe courtesy: Simple & Delicious

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