Sage And Garlic Roast Chicken Recipe

Name: Sage And Garlic Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs whole chickens (can use smaller but the cooking time is different then); 1 1/2 - 2 teaspoons lemon pepper; 22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!); 3 garlic cloves, pressed; 6 tablespoons unsalted butter, softened; 2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't hav…; salt and black pepper; 8 sprigs parsley; 2 small onions, quartered; 2 carrots, peeled and cut into 1-inch pieces; 1 lemon, quartered

Servings: persons

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2 - 2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

1
Heat oven to 240u00b0C (475u00b0F).
2
Add butter, sage, lemon pepper and garlic in a bowl and combine.
3
Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
4
Slip butter mixture between skin and meat, spreading it evenly.
5
Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
6
Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
7
Tie legs together with kitchen twine.
8
Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
9
Roast for 20 minutes, then reduce oven temperature to 200u00b0C (400u00b0F).
10
Continue roasting until a thermometer inserted into thickest part of thigh reads 80u00b0C (170u00b0F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
11
Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

1132

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lbs whole chickens (can use smaller but the cooking time is different then), 1 1/2 - 2 teaspoons lemon pepper, 22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!), 3 garlic cloves, pressed, and more.

Yes, Sage And Garlic Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sage And Garlic Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions