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Lemon Garlic Roast Chicken with Sage

Lemon Garlic Roast Chicken with Sage

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
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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

  • 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

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.