Herb Roasted Chicken with Lemon and Sage
Recipe Type: main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A whole chicken roasted with lemon and sage
  • 1 (3 to 3½ lb) whole chicken, patted dry with paper towels
  • ½ 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 ½ cup)
  • 2 tsp kosher salt and freshly ground black pepper
  1. 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.
  2. The next day, let the chicken stand at room temperature for 30 minutes. Preheat the oven to 450F.
  3. 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.
  4. 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.
  5. 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.
from House Beautiful Magazine
Recipe by Honest Cooking at https://honestcooking.com/cooking-the-magazines-herb-roasted-chicken-with-lemon-and-sage/