Herb-Roasted Chicken with Lemon and Sage

Name: Herb-Roasted Chicken with Lemon and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums carrots, peeled and halved crosswise, optional; 3 celery stalks, cut crosswise into thirds, optional; 1 kilograms whole chicken, patted dry with paper towels; 118 milliliters bunch of fresh sage leaves (about; 2 teaspoons kosher salt and freshly ground black pepper; 1 lemon, thinly sliced; 118 milliliters extra-virgin olive oil; 1 large onion, peeled and cut into large chunks, optional

Herb-Roasted Chicken with Lemon and Sage might be just the main course you are searching for. One portion of this dish contains roughly 65g of protein, 79g of fat, and a total of 1025 calories. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have carrots, celery stalks, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Put the chicken in a large bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.

Ingredients you will need

Lemon

Sage

Cooking Oil

The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Sprinkle the chicken inside and out with the seasoning.

Ingredients you will need

Seasoning

Whole Chicken

Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan.

Ingredients you will need

Marinade

Carrot

Whole Chicken

Celery

Lemon

Onion

Sage

Equipment you will use

Roasting Pan

Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Water

Equipment you will use

Frying Pan

Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer.

Equipment you will use

Kitchen Thermometer

Let the chicken stand for 5 minutes before carving.

Ingredients you will need

Whole Chicken

Serve with the pan juices and vegetables, if desired.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Ribbon

Restaurants.com

Melissa Clark, a James Beard Foundation award-winner, writes about cuisine, wine and travel for numerous publications, including The New York Times, and has coauthored twenty-six cookbooks.

Ingredients you will need

Wine