Sage and Garlic Roast Chicken

Name: Sage and Garlic Roast Chicken
Prep time: 10 min
Cook time: 1 h 19 min
Total time: 1 h 29 min
Yield: 4 serving(s)
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 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

Submitted by Tea Girl

"This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini."

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photo by Outta Here

Ready In:: 1hr 29mins
Ingredients:: 11
Serves:: 4

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 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

directions

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

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Reviews

Great recipe. Ended up with a very juicy and flavorful chicken. Cooking time was perfect. Will be making this again! Made for Fall 2012 PAC game.

Outta Here

RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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