5 from 1 vote
Lemon Sage Roasted Chicken
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
 

Fall evenings plus this Roasted Chicken? Yes, please!

Course: dinner
Cuisine: American
Keyword: lemon sage roasted chicken
Servings: 5 servings
Calories: 444 kcal
Author: Stephanie
Ingredients
Chicken
  • 1 small whole chicken giblets removed
  • 3 lemons rinsed and dried
  • 4 cloves garlic minced
  • handful sage leaves chiffonade
  • 4 T butter very soft
  • 2 t salt
  • 1 t pepper
  • twine
  • foil
  • water
Lemon Sauce
  • 2 T cornstarch
  • 2 T water
  • salt
  • pepper
  • sage leaves chiffonade
Instructions
  1. Prepare chicken by ensuring insides are removed. If not, remove them and discard. Rinse and pat dry chicken with paper towels. Separate skin from chicken meat by sliding your hand between layers to separate.
  2. Squeeze 2 of the 3 lemons into small bowl, reserving peels. Add garlic, sage leaves, butter, salt, and pepper.
  3. Preheat oven to 425 degrees.
  4. Use your hands to spread lemon butter between the skin and meat layers all throughout the chicken as well as over the top of the skin. Sprinkle with extra salt and pepper all over. Place lemon peels inside chicken cavity. Tie legs together with twine.
  5. Place chicken breast side up on 3 large balls of foil to prevent bottom of chicken from resting on roasting pan. Pour 1/2 c water into bottom of pan.
  6. Roast chicken about 1 hour and 15 minutes, turning over halfway with tongs. Skin should be golden brown and crispy. Remove from oven and let rest 20 minutes before cutting.
  7. To make sauce, heat pan drippings in saucepan over low/medium heat to a simmer. Make a slurry of cornstarch and cold water by whisking together. Slowly whisk the cornstarch slurry into the pan drippings. Squeeze juice from remaining lemon into sauce. Season with salt and pepper. Add sage leaves. Serve over mashed potatoes.
Recipe Notes

PRESSURE COOKER: Rub and prepare chicken as directed. Turn pressure cooker on and begin to heat inner pot. Add a little oil and heat oil in pot. Brown all sides of whole chicken in pot. Leave chicken in pot breast side down (if you have a rack, use it, if not, it'll be fine), add 2 c broth to bottom of pot, lock lid and cook on meat setting 6 minutes per pound. Natural release.

Nutrition Facts
Lemon Sage Roasted Chicken
Amount Per Serving (1 cup)
Calories 444 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 12g 60%
Cholesterol 138mg 46%
Sodium 1120mg 47%
Potassium 386mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 29g 58%
Vitamin A 10.2%
Vitamin C 45.5%
Calcium 4.1%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.