The aroma of garlic pairs well with that of sage in this roast chicken recipe. The dish is generally seasoned before roasting. Olive oil, minced garlic, chopped fresh sage, salt, and pepper are placed inside the cavity and under its skin. This results in crispy, golden skin and juicy meat. For a dinner, carrots and potatoes can be disposed around the chicken to baste in the juices.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 6-8 garlic cloves (minced)
- 2 tablespoons fresh sage (chopped)
- 2 tablespoons olive oil or melted butter
- 1 lemon (quartered)
- Salt and freshly ground black pepper (to taste)
- 1 large onion (quartered)
- 4-5 carrots (cut into large chunks)
- 4-5 potatoes (cut into large chunks)
- Fresh sage leaves and thyme sprigs (optional garnish)
Instructions:
- Hot oven
Then preheat your oven to 425 degrees Fahrenheit. This really hot oven will allow the skin of the chicken to brown and crisp very well. - Prep the Chicken: Pat this chicken dry with a few paper towels. It is going to get crispy on the outside sometime during the preparation process, so that is important. Clean out the cavity; take out any giblets if there are any in there.
- Prepare the Garlic and Sage Mix 3:In a small bowl mix the minced garlic, chopped sage and the olive oil or melted butter together, well. This is the aromatic marinade going to coat the chicken and flavor it even better.
- Seasoning the Chicken: Stuff the cavity with the aromatics and season the chicken inside and out with salt and pepper. Lift the skin on the breast gently so you can rub some of the garlic and sage mixture underneath and press it in.
- Rub the remainder all over the surface of the chicken. Stuff the cavity with some lemon quarters and a couple of garlic cloves for added flavor.
- Add vegetables
Toss the onion, carrots, and potatoes around the chicken in the roasting pan. These will roast in the drippings off of the chicken; there’s little to no fat separating making them very flavorful. - Roast the Chicken
Put the chicken in the oven and roast until the inside of the chicken reaches an internal temperature at 165°F or 74°C measured with a meat thermometer in the thick interior part of the thigh for close to 1 hour 15 minutes. Half of the baking period baste the chicken with its juices so it will not dry out and will be really delicious. - Let it rest then serve
Take the chicken from the oven after cooking and let it sit for 10 to 15 minutes. That will enable the juices to run inside the meat so it would be tender and juicy.
Tips for Success:
Basting: Baste your chicken with its juices. Such action, as part of basting, will give your dish moist flavor. Rich moisture and flavors can be added through butter also.
Cooking Time: The cooking time will depend on the size of your chicken, but it would always be larger or shorter. More accurate readings could be achieved with a meat thermometer.
Herb Variations: Sage is the primary herb in this recipe, but you can play with other herbs like thyme or rosemary to add extra depth.
Nutritional Benefits:
Roast chicken is simply scrumptious, yet it’s a healthy source of protein. Using olive oil instead of butter makes it an even healthier food option.
Has been said to possess anti-inflammatory properties, and sage packs antioxidants. When it is used with vegetables such as carrots and potatoes, it’s well-balanced.
Conclusion:
This savory, aromatic Garlic & Sage Roast Chicken has flavors in abundance. It is going to impress your family members and guests when served at the dinner table. The crowd is particularly gaiety dreaming for this dish because of tender juicy meat combined with crispy skin and well-roasted vegetables.
Whether it is a special occasion or the comforting weekend dinner, this recipe for roast chicken will most likely be one for your kitchen favorites.