Lemon Garlic Roast Chicken with Sage

Posted on Feb 21 2017 - 8:20am by Barry C. Parsons

Lemon Garlic Roast Chicken with Sage – a flavourful way to roast a whole chicken that’s pretty impressive to carve at the table too; making great for everything from weekday suppers to dinner parties.

Lemon Garlic Roast Chicken with Sage

Lemon Garlic Roast Chicken with Sage

Today I’m updating this recipe for Lemon Garlic Roast Chicken from the very early days of Rock Recipes. This recipe was first posted back on October 25, 2007, exactly one month after Rock Recipes was launched.

It’s a very simple way to infuse extra flavour into a great roast chicken dinner. Flavour infused butter gets spread under the skin , as do thin slices of lemon. This keeps the meat moist and delicious during a relatively short roasting time.

Lemon Garlic Roast Chicken

Lemon Garlic Roast Chicken, 2007 photo.

Over the years I’ve learned that roast chicken may be the most overcooked thing in kitchens across the continent. In truth, high heat, open roasting and a shorter cooking time is what makes the very best roast chicken. It’s something I learned from watching Chef Thomas Keller online and which I talk about more in the instructions for One Hour Roast Chicken.

With experience, I slowed down the temperature by a a few degrees and extended the cooking time by cooking time by just a few minutes to get the best balance of flavour and juiciness in this incredibly succulent roast chicken.

Lemon Garlic Roast Chicken with Sage

Lemon Garlic Roast Chicken with Sage

 

We served this delicious Chicken with our new recipe for Smoked Cheddar Duchess Potatoes for an incredibly satisfying meal along with our 20 minute Chocolate strawberry Shortcake for dessert. A perfect Sunday Supper.

Smoked Cheddar Duchess Potatoes & Chocolate Strawberry Shortcake

Smoked Cheddar Duchess Potatoes & Chocolate Strawberry Shortcake

Like this recipe?

If you have run out of new ideas for chicken at dinnertime, we have over 200 more Chicken Recipes here.

Lemon Garlic Roast Chicken with Sage
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Lemon Garlic Roast Chicken with Sage
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 
Lemon Garlic Roast Chicken with Sage - a flavourful way to roast a whole chicken that's pretty impressive to carve at the table too; making great for everything from weekday suppers to dinner parties.
Course: Dinner
Cuisine: North American
Servings: 4 Servings
Author: Barry C. Parsons
Ingredients
  • 1 whole chicken about 3-4 lbs
  • 1 tablespoon extra virgin olive oil
  • 1 lemon thinly sliced
  • salt and pepper to season
For the Lemon Garlic Sage Butter
  • cup softened butter
  • 3 cloves chopped garlic
  • 2 teaspoons chopped fresh sage or ½ tsp ground sage
  • ½ tsp finely minced lemon zest
  • pinch salt and pepper
Instructions
  1. Wash and pat dry the skin and cavity of the chicken. Season the cavity with salt and pepper.
  2. Loosen the skin covering the breast and legs of the chicken by gently pushing your fingers between the skin and the meat, being careful not to tear the skin.
  3. Mix together all of the ingredients for the Lemon Garlic Sage Butter
  4. Stuff the butter under the skin, covering as much of the legs, thighs and breast as possible.
  5. Place the lemon slices under the skin as well, on top of the butter. Use half slices if necessary to cover some areas.
  6. Truss the chicken by tucking the wings under the bird and tying the legs together with butcher string. Rub the entire outside of the chicken with the olive oil, season with salt and pepper.
  7. Roast on a rack in an uncovered roasting pan in a 425 degree oven for about 1 hour to 1 hour and 15 minutes or until the skin is evenly brown and the leg joints move easily. The internal temperature of the thickest part of the thighs and breasts should read 170-175 degrees F on a meat thermometer

  8. Allow chicken to rest for 10 - 15 minutes before carving and serving.

Recipe Notes

You can easily substitute thyme or summer savoury as a milder flavoured herb option if you prefer. I've used both over the years and they are equally as delicious in this recipe.

1 Comment so far. Feel free to join this conversation.

  1. Leo Swanson February 20, 2015 at 10:14 pm - Reply

    mouth watering recieps. i have to try the spagette with scallops and the pancates.. heck they all look great. they ought to keep us busy for a couple of weeks.

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