Name: Lemon Garlic Roast Chicken with Sage
Ingredients: ⅓ cup butter, softened; 3 cloves garlic, chopped; 2 tsp. fresh sage, chopped or ½ tsp. ground sage; ½ tsp. lemon zest, finely minced; Pinch salt and pepper; 1 whole chicken; 1 tbsp. extra virgin olive oil; 1 lemon, thinly sliced; 1 sprig fresh thyme; Salt and pepper, to taste

Lemon Garlic Roast Chicken with Sage

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Ingredients

For the Lemon Garlic Sage Butter:

⅓ cup butter, softened
3 cloves garlic, chopped
2 tsp. fresh sage, chopped or ½ tsp. ground sage
½ tsp. lemon zest, finely minced
Pinch salt and pepper

For the Chicken:

1 whole chicken
1 tbsp. extra virgin olive oil
1 lemon, thinly sliced
1 sprig fresh thyme
Salt and pepper, to taste

Instructions

To prepare the lemon garlic sage butter:

In a small bowl, mix together all of the lemon sage butter ingredients.
Mix well and set aside.

To prepare the lemon garlic roast chicken:

Pre-heat oven to 425°F.
Wash and pat dry the skin and cavity of the chicken.
Season the cavity with salt and pepper; add the sprig of fresh thyme to the cavity.
Loosen the skin covering the breast and legs of the chicken by gently pushing your fingers between the skin and the meat, being careful not to tear the skin.
Stuff the butter under the skin, covering as much of the legs, thighs and breast as possible.
Place the lemon slices under the skin as well, on top of the butter; use half slices, if necessary, to cover some areas.
Truss the chicken by tucking the wings under the bird and tying the legs together with butcher string.
Rub the entire outside of the chicken with the olive oil, season with salt and pepper.
Roast on a rack, in an uncovered roasting pan, for about 1 hour to 1 hour and 15 minutes or until the skin is evenly brown and the leg joints move easily.
The internal temperature of the thickest part of the thighs and breasts should read 170°F-175°F on a meat thermometer.
Remove from oven and allow chicken to rest for 10 – 15 minutes before carving and serving.

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