CHICKEN ROASTED WITH SAGE AND LEMON

Chicken Roasted With Sage and Lemon image

Provided by Trish Hall

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

6 small onions, cleaned and peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
2 lemons, each cut in half
1 1/2 cups fresh sage leaves
3 bay leaves
1 whole chicken, about 4 pounds, washed, at room temperature
1 garlic clove, cut
9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
1/4 cup chopped parsley

Steps:

Preheat oven to 350 degrees.
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.
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.
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.
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.
Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams