Sage and Garlic Roast Chicken

Recipe by Tea Girl
READY IN: 1hr 29mins


  • 4
    lbs whole chickens (can use smaller but the cooking time is different then)
  • 1 12 - 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


  • 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.