Herb-Roasted Chicken With Lemon And Sage
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
47
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tsps
Kosher SaltDirections:
1
Put the chicken in a large bowl
2
Add the oil, lemon, and sage; toss well
3
Cover tightly and transfer to the refrigerator to marinate for 24 hours
4
The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F
5
Sprinkle the chicken inside and out with the seasoning
6
Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity
7
Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan
8
Pour just enough water into the pan to cover the bottom
9
Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables
10
Transfer the pan to the center oven rack; roast for 20 minutes
11
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)
12
Reduce the heat to 325°F
13
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
14
Let the chicken stand for 5 minutes before carving
15
Serve with the pan juices and vegetables, if desired
16
Put the chicken in a large bowl
17
Add the oil, lemon, and sage; toss well
18
Cover tightly and transfer to the refrigerator to marinate for 24 hours
19
The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F
20
Sprinkle the chicken inside and out with the seasoning
21
Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity
22
Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan
23
Pour just enough water into the pan to cover the bottom
24
Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables
25
Transfer the pan to the center oven rack; roast for 20 minutes
26
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)
27
Reduce the heat to 325°F
28
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
29
Let the chicken stand for 5 minutes before carving
30
Serve with the pan juices and vegetables, if desired