Description
A whole chicken roasted with lemon and sage
Ingredients
Scale
- 1 (3 to 3 1/2 lb) whole chicken, patted dry with paper towels
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced (use 2 if your chicken is 4–5 lbs)
- 1 bunch of fresh sage leaves (about 1/2 cup)
- 2 tsp kosher salt and freshly ground black pepper
Instructions
- Place the chicken in a large bowl. Pour the olive oil over the chicken. Top with lemon and sage. Cover tightly and refrigerate for 24 hours.
- The next day, let the chicken stand at room temperature for 30 minutes. Preheat the oven to 450F.
- Remove the lemon and sage from the marine and stuff them inside the chicken cavity. Sprinkle the chicken inside and out with the salt and pepper. Place the chicken in a roasting pan, on the rack (if you have one). Add enough water just to cover the bottom of the pan.
- Transfer the pan to the center oven rack. Roast for 20 minutes. Baste with the juices and continue roasting, basting once or twice, for 25 minutes more.
- Reduce heat to 325F and continue roasting (without basting) until the thermometer in the thickest part of the thigh reads 165F (anywhere from 25-45 minutes, depending on how big your chicken is). Remove chicken from oven and allow to stand for five minutes before carving.
Notes
from House Beautiful Magazine
- Prep Time: 10 mins
- Cook Time: 2 hours