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My adventure's in feeding my family

Roast Chicken with Garlic and Sage March 6, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love doing a whole roasted chicken. I always wonder why I don’t do it more often. I came across this recipe and I knew I had to try. While it sounds like a lot of sage, I promise it isn’t. It gives the chicken an earthy taste. We really enjoyed this.


  • 1  4-lb. chicken
  • 1 lemon
  • 22 fresh sage leaves
  • 3 cloves garlic
  • 6 tbsp. unsalted butter,  at room temperature
  • Kosher salt
  • 2 tbsp. olive oil
  • Ground black pepper, to taste
  • 8 sprigs parsley
  • 2 small onions, quartered
  • 2 carrots, cut into 2″ pieces
  • Fleur de sel

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Heat oven to 475°.

Rinse chicken under cold water; pat dry with paper towels.

Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine.

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Quarter the peeled lemon; set aside.

Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly.

Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion.

Tie legs together with kitchen twine, if you like.

Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them.

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Roast for 20 minutes, then reduce oven temperature to 400˚.

Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.

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Serve and enjoy!

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