Lemon Sage Roasted Chicken

• Meat

  • 1 Chicken, small whole

• Produce

  • 4 cloves Garlic
  • 3 Lemons
  • 1 handful Sage, leaves
  • 1 Sage, leaves

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Pepper
  • 1 Pepper
  • 2 tsp Salt
  • 1 Salt

• Dairy

  • 4 tbsp Butter, very soft

• Liquids

  • 1 Water
  • 2 tbsp Water

• Tools & Equipment

  • 1 Twine

• Other

  • foil

Found on ohsodelicioso.com

Ingredients

• 1 small whole chicken, giblets removed
• 3 lemons, rinsed and dried
• 4 cloves garlic, minced
• handful sage leaves, chiffonade
• 4 T butter, very soft
• 2 t salt
• 1 t pepper
• twine
• foil
• water
• 2 T cornstarch
• 2 T water
• salt
• pepper
• sage leaves, chiffonade

Directions

• Prepare chicken by ensuring insides are removed. If not, remove them and discard. Rinse and pat dry chicken with paper towels. Separate skin from chicken meat by sliding your hand between layers to separate.
• Squeeze 2 of the 3 lemons into small bowl, reserving peels. Add garlic, sage leaves, butter, salt, and pepper.
• Preheat oven to 425 degrees.
• Use your hands to spread lemon butter between the skin and meat layers all throughout the chicken as well as over the top of the skin. Sprinkle with extra salt and pepper all over. Place lemon peels inside chicken cavity. Tie legs together with twine.
• Place chicken breast side up on 3 large balls of foil to prevent bottom of chicken from resting on roasting pan. Pour 1/2 c water into bottom of pan.
• Roast chicken about 1 hour and 15 minutes, turning over halfway with tongs. Skin should be golden brown and crispy. Remove from oven and let rest 20 minutes before cutting.
• To make sauce, heat pan drippings in saucepan over low/medium heat to a simmer. Make a slurry of cornstarch and cold water by whisking together. Slowly whisk the cornstarch slurry into the pan drippings. Squeeze juice from remaining lemon into sauce. Season with salt and pepper. Add sage leaves. Serve over mashed potatoes.