Roast a whole chicken with fresh sage and lemon slices for a flavorful twist on dinner.
Provided by Cindy Rahe
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Cut potatoes into halves, or into quarters if larger; place cut side down in 10-inch cast iron skillet. Sprinkle potatoes with dash salt. Layer about 5 lemon slices over top.
- Pat chicken dry with paper towels; remove any giblets. Stuff cavity of chicken with any remaining lemon slices. In small bowl, stir together sage, garlic, 1 teaspoon salt, the pepper and olive oil. Rub sage-garlic mixture beneath breast skin of chicken and all over outside of chicken skin. Place chicken on bed of potatoes and lemon.
- Roast about 1 hour 30 minutes or until instant-read thermometer inserted into thickest part of thigh reads 165°F. Let chicken rest about 15 minutes before carving.
Nutrition Facts : Calories 620, Carbohydrate 22 g, Cholesterol 175 mg, Fat 2, Fiber 2 g, Protein 56 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 1 g, TransFat 1 g
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