Lemon & Sage Roasted Chicken
Lemon & Sage Roasted Chicken
Cook Time
Prep time: 20 min
Cook time: 2 hours 30 min
Ready in: 2 hours 50 min
Yields: 6 Servings
Ingredients
- 4 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
Instructions
- 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. 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. 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.
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Calories | 907 |
| Calories from Fat | 423 |
| % Daily Value * | |
| Fat 47 g | 72% |
| Saturated fat 13 g | 65% |
| Carbohydrates 58 g | 19% |
| Fiber 6 g | 24% |
| Protein 63 g | 126% |
| Cholesterol 189 mg | 63% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
