Lemon & Sage Roasted Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Whether itâs soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. âJan 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. 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.
2. 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.
3. 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 thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving. Yield: 6 servings.
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