Whole Roasted Lemon Sage Chicken with Root Vegetables and Potatoes
This Lemon Sage Roasted Chicken is so simple yet so delicious and flavorful! Roasted with carrots, onions and potatoes- this is a cozy dish for anytime of the year.
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Servings: 8
Ingredients
- 1 4 lb. whole chicken
- 1 tablespoon olive oil
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 6 large carrots, peeled and and cut into rounds
- 1 ½ lbs red potatoes, cut into thirds
- 1 large onion, quartered
- 8 tablespoon (1 stick) salted butter
- ½ cup dry white wine
- 4 garlic cloves minced
- 2 tablespoons grated lemon zest (about 2 lemons)
- 2 tablespoons fresh squeezed lemon juice
- 1-2 tablespoons fresh chopped sage leaves (or 2 teaspoons dried)
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Place the chicken in the middle of a non stick roasting pan and tie the legs together with kitchen string. Rub the chicken all over with the olive oil and season generously with the salt and pepper. Arrange the carrots, onions and potatoes around the chicken.
- In a medium saucepan, melt the butter over medium high heat. When the butter is melted and bubbly, add the fresh garlic and cook for 1 minute, being careful not to burn it. Next add the white wine, lemon zest, lemon juice, sage, garlic powder and salt and pepper to taste.
- Drizzle half of the butter sauce over the vegetables and toss to coat. Keep the extra butter sauce aside to use for later.
- Bake at 425 degrees for 35 minutes. Then reduce the oven temperature to 325 degrees F and bake until an instant read thermometer inserted into the thick part of a thigh registers between 160-165 degrees, about 50-65 minutes.
- Remove from the oven and allow the chicken to rest for 15 minutes before carving. Enjoy!