LEMON-SAGE CHICKEN

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LEMON-SAGE CHICKEN image

Categories     Chicken     Bake     Easter     Thanksgiving     Dinner     Christmas Eve

Yield 12 servings

Number Of Ingredients 10

3 whole broiler-fryer chickens
¼ cup olive oil
¼ cup fresh lemon juice
4 large garlic cloves, chopped coarse
1 bunch fresh sage leaves (1 tablespoon chopped; others whole for garnish)
3 teaspoons salt (optional)
1 teaspoon ground black pepper
1 lemon, cut into thin slices, seeded
2 cups low-sodium chicken broth
Optional garnish: ripe olives

Steps:

  • Heat oven to 450° F. Cut each chicken into 10 parts. Place in large baking pan; brush with oil. Sprinkle each piece with lemon juice, garlic, chopped sage, salt and pepper; top with lemon slices. Add broth to pan. Roast and baste chicken until browned and cooked through, about 25 minutes. Transfer chicken to platter. Skim fat from pan. Place pan over 2 burners; cook and stir, about 4 minutes. Spoon sauce over chicken; add sage leaves and olives.

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