Roast Chicken With Sage & Garlic
Created by ForeverMama on December 8, 2017
- Servings: 5
- Prep Time: 25m
- Cook Time: 1.20m
- Recipe #28777
Ingredients
- 4 pound whole chicken
- 1 lemon, whole
- Sage leaves (fresh, 22 leaves)
- 3 cloves garlic
- 6 tablespoons unsalted butter (at room temperature)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 sprigs parsley
- 2 yellow onions (small onions, quartered)
- 2 carrots, cut into 2" pieces
- Fleur de sel (or sea salt)
How to Make
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Step 1: Heat oven to 475°. Rinse chicken under cold water; pat dry with paper towels. Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside.
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Step 2: Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if you like.
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Step 3: Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.
Nutritional Facts
- Serving Size: 1 (800.9 g)
- Calories 758.9
- Total Fat - 34.7 g
- Saturated Fat - 14.5 g
- Cholesterol - 1134.4 mg
- Sodium - 431.5 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 8.6 g
- Sugars - 8.8 g
- Protein - 86.1 g
- Calcium - 278 mg
- Iron - 19.5 mg
- Vitamin C - 214.9 mg
- Thiamin - 0.3 mg