Roast Chicken with Sage and Garlic (Sage Recipes) | Focus On Spices

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Apr

2010

Roast Chicken with Sage and Garlic (Sage Recipes)

Sara’s Roast Chicken with Sage and Garlic (Sage Recipes)

A chicken recipe which finds inspiration in the Mediterranean's culinary traditions. 22 sage leaves!! What a smell you will have in your kitchen as friends, family and neighbors all come to take a peek at your wonderful creation. Your chicken will come out of the oven crispy, tender and unbelievably succulent. Prepare this for any special occasion.

1 4-lb. chicken

1 lemon

22 fresh sage leaves

3 cloves garlic

6 tbsp. unsalted butter,
at room temperature

Kosher salt

2 tbsp. olive oil

Ground black pepper, to taste

8 sprigs parsley

2 small onions, quartered

2 carrots, cut into 2" pieces

Fleur de sel

1. Heat oven to 475*F. Rinse chicken under cold water; pat dry with paper towels.

2. Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl.

3. Add butter and 1 teaspoon salt. Stir to combine. Quarter the peeled lemon; set aside.

4. 2. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.

5. Slip butter mixture between skin and flesh, spreading it evenly.

6. Rub skin with oil; season skin and cavity with salt and pepper to taste.

7. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if you like.

8. Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them.

9. Roast for 20 minutes, then reduce oven temperature to 400*F. Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165*F, about 1 hour more.

10. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.

Makes 4 servings.

Recipe courtesy of:

Jenkins, Sara and Fox, Mindy, Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond (Hardcover). New York: Houghton Mifflin Harcourt, 2008.

Recipe first published in Saveur Magazine in Issue #117.

Photo courtesy of Andre Baranowski.