Thursday, September 16, 2010

Roast Chicken with Sage & Garlic

1 - 4 lb chicken
1 lemon
1 tsp sage
3 cloves garlic (minced)
6 Tbsp butter (at room temp)
Kosher salt
2 Tbsp olive oil
Ground black pepper, to taste
2 tsp dried parsley
2 small onions (quartered)
2 carrots (cut into 2" pieces

Heat oven to 475 degrees.  Rinse and dry chicken.

Peel lemon.  Finely chop lemon peel, and combine with sage and minced garlic.  Place in a bowl.  Add butter and 1 tsp salt.  Stir to combine.  Quarter the peeled lemon and set aside.

Loosen the skin of the chicken from the breasts and thighs.  Slip butter mixture between skin and flesh, spreading it evenly.  Rub skin with oil; season skin and cavity with salt and pepper to taste.  Stuff with quartered lemon, parsley and 1 quartered onion.  Tie legs together with kitchen twine, if you like.

Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them.  Roast for 20 minutes, then reduce oven temperature to 400 degrees.  Continue roasting for about one more hour.  Transfer chicken to a platter; sprinkle with salt and let rest for 10 minutes before carving.

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