Best Sage And Mustard Roast Chicken Recipes

LEMON & SAGE ROASTED CHICKEN

Lemon & Sage Roasted Chicken image

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.

SAGE AND GARLIC ROAST CHICKEN

Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

Heat oven to 240°C (475°F).
Add butter, sage, lemon pepper and garlic in a bowl and combine.
Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
Slip butter mixture between skin and meat, spreading it evenly.
Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
Tie legs together with kitchen twine.
Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.