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Lemon & Sage Chicken

Updated on June 26, 2010
Lemon & Sage Chicken (with orzo and asparagus)
Lemon & Sage Chicken (with orzo and asparagus)

Lemon & Sage Chicken

For the past couple of months now we’ve been watching our planter box full of herbs grow like weeds! Which we are pretty happy about it and quite impressed with ourselves. We had planted sage because it sounded good at the time but have never actually cooked with it. While leafing through my mom’s myriad of cooking magazines and books, I came across this lemon & sage chicken recipe. While the recipe called for a whole roasting chicken, I just bought chicken breasts and halved the recipe since we were only cooking for two. Also, this recipe calls for the chicken to be grilled and since we technically don’t own a true grill, we used the George Foreman Lean Mean Fat Reducing Grilling Machine instead. Another modification I had to make is I couldn’t find Sauternes or other dessert white wine at my local market. Luckily, I had a fairly sweet Riesling on hand but I think the dessert wine would have done a better job of cutting the acidity of the lemon. I think in the future I might make the full recipe of the marinade and reserve some to make a quick reduction sauce on the stove.


Serves 4

  • 1 (4 lb.) roasting chicken
  • 1 T grated lemon rind
  • 1/3 c fresh lemon juice
  • 1/3 c Sauternes or other dessert white wine
  • 1/4 c minced fresh sage leaves
  • 1 T olive oil
  • 1 tsp paprika
  • 1/4 tsp freshly ground black pepper
  • 2 large garlic cloves, grated
  • 1/2 tsp salt


  1. Cut the chicken into drumsticks, thighs, and 4 breasts (or just use breasts as we did).
  2. Combine the rind and next 7 ingredients in a small bowl, and stir with a whisk. Place juice mixture and chicken in a large zip-lock bag. Seal and marinate in refrigerator for 1 hour.
  3. Remove chicken from bag and discard marinade. Sprinkle chicken evenly with salt.
  4. Prepare grill to medium-high heat. Grill chicken over direct heat for 15 minutes, turning every 5 minutes. Grill over indirect heat for 10 minutes, or until a thermometer registers 165 degrees.
  5. Serve and enjoy!


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    • sameerk profile image

      sameerk 7 years ago from India

      wow so tasty

    • CYBERSUPE profile image

      CYBERSUPE 7 years ago from MALVERN, PENNSYLVANIA, U.S.A.

      We love lemon chicken at our house as do our grandchildren. We never used sage but it does sound awesome. Thank You for sharing this fantastic receipe. Also, as an avid cyclist myself I can appreciate you wanting to be on your bicycle. Thanks