Chicken Roasted With Sage and Lemon
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6small onions, cleaned and peeled
- 4tablespoons olive oil
- 1tablespoon balsamic vinegar
- Salt and freshly ground pepper to taste
- 2lemons, each cut in half
- 1½cups fresh sage leaves
- 3bay leaves
- 1whole chicken, about 4 pounds, washed, at room temperature
- 1garlic clove, cut
- 9fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
- ÂĽcup chopped parsley
Nutritional analysis per serving (4 servings)
1033 calories; 67 grams fat; 19 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 53 grams carbohydrates; 24 grams dietary fiber; 7 grams sugars; 65 grams protein; 1664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
- Step 3
Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
- Step 4
Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
- Step 5
In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
- Step 6
Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.
Private Notes
Comments
How long is the total roasting time?
Rebecca is correct. The timing is a mistake. I checked the original recipe and it says that after one hour of roasting to add the potatoes and continue roasting for another hour. That aside, this was the juiciest, most flavorful roast chicken! I used a small (3 lb) chicken and stuffed it with 3 new onions and one lemon. I figured 1 1/2 hours and put the potatoes in at the 45 min mark. The chicken was cooked before the time but it browned beautifully and stayed moist while the potatoes cooked.
There must be a typo. 350 for one hour for a 4lb chicken is not enough time.
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