Sage and Garlic Roast Chicken
Indulge in the hearty, herbaceous flavors of this Sage and Garlic Roast Chicken, a classic centerpiece perfect for any dinner table. This recipe combines the earthy aroma of fresh sage and the rich, savory essence of roasted garlic, creating a perfectly seasoned bird with crispy golden skin and succulent meat. A lemon-and-garlic-stuffed cavity infuses the chicken with citrusy brightness, while a savory butter-and-herb mixture ensures every bite is packed with flavor. Roasted atop a bed of onions, carrots, and celery bathed in chicken broth, the pan drippings double as a luscious gravy base. With just 20 minutes of prep time and simple techniques like basting and seasoning under the skin, this roast chicken dinner is both elegant and approachable for home cooks. Serve alongside the tender roasted vegetables for a wholesome, crowd-pleasing meal perfect for weeknights or special occasions alike.
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Recipe Information
Ingredients
- 1 about 4-5 lbs whole chicken
- 6 leaves fresh sage leaves
- 8 cloves garlic cloves
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 medium-sized onion
- 2 medium-sized carrot
- 2 stalks celery stalk
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it breast-side up on a large roasting pan.
Slice the lemon in half and squeeze the juice over the chicken, then place the squeezed lemon halves into the cavity.
Peel 4 garlic cloves and place them whole into the chicken cavity along with 3 sage leaves.
Finely chop the remaining sage leaves and garlic cloves. In a small bowl, mix the chopped sage and garlic with the unsalted butter, olive oil, kosher salt, and black pepper to form a smooth paste.
Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it. Spread half of the butter mixture under the skin, directly on the meat. Spread the remaining butter mixture on the outside of the chicken.
Peel and roughly chop the onion, carrot, and celery. Arrange them around the chicken in the roasting pan to act as a bed and provide flavor to the drippings.
Pour the chicken broth into the roasting pan over the vegetables.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Place the roasting pan in the preheated oven and roast for 90 minutes, basting the chicken with pan drippings every 30 minutes. If the chicken skin starts to brown too quickly, cover it loosely with aluminum foil.
Check for doneness by inserting a meat thermometer into the thickest part of the thigh without touching the bone; it should read 165°F (75°C).
Remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.
Serve the roasted chicken with the cooked vegetables from the pan and your choice of sides.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1591 mg | 34% | |
*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.
