Best Lemon Sage And Garlic Roast Chicken Recipes

Lemon, Sage, and Garlic Roast Chicken image

Yield Makes 4 servings

Number Of Ingredients 7

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth

Steps:

Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

Lemon, Sage and Garlic Roast Chicken image

Provided by Barb G.

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves, with skin
8 slices lemons, very thin, seeded
12 leaves fresh sage (can use rubbed sage)
olive oil
4 teaspoons fresh lemon juice
2 garlic cloves, coarsely chopped
1 cup chicken broth

Steps:

Preheat oven to 450°F.
Slide fingertips under chicken skin to loosen.
Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
Smooth skin over to close.
Place chicken in shallow baking pan.
Brush with oil.
Drizzle 1 teaspoon lemon juice over each breast.
Sprinkle with chopped garlic, salt and pepper.
Pour 1/2 cup broth into pan around chicken.
Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
Transfer chicken to platter.
Place baking pan atop burner.
Add remaining 1/2 cup broth.
Using back of fork, mash the garlic on the baking pan into broth and pan juices.
Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
Spoon sauce over chicken and serve.