Roasted Chicken With Citrus & Herbs

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   Preheat oven to 350. Mix butter, citrus zest and sage together and work evenly under the skin of both breasts. Cut the lemons in half and fill the cavity of the bird and season top with salt and pepper. Tie drumsticks together and tuck wings underneath bird. Cut potatoes (or use whole small potatoes) in half or quarters depending on size and toss with olive oil and salt and pepper. Place chicken on rack and place potatoes around the bird in roasting pan. Cook until golden brown and a thermometer registers 160 in middle of the thigh.

* Per serving · 4 servings · Values may vary.

No additional tips available.