Best 3 Lemon Sage Roasted Chicken Recipes

Welcome to the exciting world of culinary delights! Today, we embark on a flavor-filled adventure as we explore the delectable dish of "Lemon Sage Roasted Chicken." This tantalizing recipe promises to tantalize your taste buds and leave you craving for more. Join us as we take a closer look at the ingredients, techniques, and culinary secrets that make this dish a true masterpiece. Whether you're a seasoned chef or a novice cook, get ready to discover the art of creating a perfect "Lemon Sage Roasted Chicken."

Let's cook with our 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.

HERB-ROASTED CHICKEN WITH LEMON AND SAGE

Herb-Roasted Chicken with Lemon and Sage image

Provided by Bruce Bromberg

Categories Chicken Marinate Roast Dinner Lemon Sage Advance Prep Required Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

Steps:

Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE

Lemon and Sage Roasted Chicken with Caramelized Endive image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Steps:

Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

Tips:

Use fresh herbs: Fresh herbs like sage and thyme add a burst of flavor to the chicken. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Don't overcrowd the pan: Make sure there is enough space between the chicken pieces so that they can cook evenly. If the pan is too crowded, the chicken will steam instead of roast.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Lemon sage roasted chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful herbs, this chicken is sure to be a hit with your family and friends.