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.
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.
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.
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.
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- 1 whole chicken about 3-4 lbs
- 1 tablespoon extra virgin olive oil
- 1 lemon thinly sliced
- salt and pepper to season
- ⅓ 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
Wash and pat dry the skin and cavity of the chicken. Season the cavity with salt and pepper.
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.
Mix together all of the ingredients for the Lemon Garlic Sage Butter
Stuff the butter under the skin, covering as much of the legs, thighs and breast as possible.
Place the lemon slices under the skin as well, on top of the butter. Use half slices if necessary to cover some areas.
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.
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
Allow chicken to rest for 10 - 15 minutes before carving and serving.
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.
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