Lemon Sage and Garlic Roast Chicken

Infuse your kitchen with the tantalizing aroma of this Lemon Sage and Garlic Roast Chicken, a dish that combines classic flavors with simple elegance. This recipe features a tender, four-pound whole chicken, seasoned with a vibrant blend of fresh sage leaves, zesty lemon, and aromatic garlic, ensuring every bite is rich in flavor. The chicken is roasted to golden perfection atop a bed of hearty vegetables—carrots, celery, and onion—enhanced with chicken broth to create a savory, juicy base. With a crisp skin infused with herbaceous butter and olive oil, and meat that is perfectly tender and flavorful, this roast chicken is an ideal centerpiece for family dinners or special gatherings. Ready in under two hours, this recipe is a must-try for anyone who loves effortless yet impressive meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 4 lbs Whole chicken
• 2 whole Lemon
• 6 cloves Garlic cloves
• 12 leaves Fresh sage leaves
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1.5 tablespoons Kosher salt
• 1 teaspoon Black pepper
• 4 whole Carrots
• 1 whole Yellow onion
• 3 stalks Celery stalks
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken from the refrigerator and let it rest at room temperature for 20 minutes. Pat the chicken dry with paper towels.

Step 3

Slice one lemon into thin rounds and cut the other lemon in half. Set aside.

Step 4

Peel and smash 4 garlic cloves, leaving them whole. Mince the remaining 2 cloves and combine with the butter in a small bowl.

Step 5

Carefully loosen the skin of the chicken breast by sliding your fingers between the skin and meat. Push the lemon rounds, minced garlic butter, and 6 sage leaves under the skin, spreading them evenly.

Step 6

Rub the outside of the chicken with olive oil. Season generously with kosher salt and black pepper, covering all sides.

Step 7

Stuff the cavity of the chicken with the remaining sage leaves, the halved lemon, and the smashed garlic cloves.

Step 8

Roughly chop the carrots, onion, and celery into large chunks and spread them out on the bottom of a roasting pan or large baking dish. Pour the chicken broth over the vegetables.

Step 9

Place the chicken on top of the vegetable bed, breast side up. Tuck the wings under the bird and tie the legs together with kitchen twine.

Step 10

Roast the chicken in the preheated oven for 70–80 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking.

Step 11

Once done, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving.

Step 12

Serve the chicken with the roasted vegetables and pan juices spooned over the top for extra flavor.

Nutrition Facts

Serving size	(2747.4g)

Amount per serving	% Daily Value*
Calories	1099.9

Total Fat 82.6g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 198.1mg	0%
Sodium 3639.5mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 16.9g	0%
Total Sugars 21.9g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 308.1mg	0%
Iron 6.5mg	0%
Potassium 2173.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 15.7%

Carbs: 20.3%