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Roast chicken with sage and lemon
Roast chicken with sage and lemon

Roast chicken with sage and lemon

Preparation 10 min
Cooking time 2 h
Servings 4


  • 1 1.4 kg (3 lb) chicken
  • Salt and freshly ground black pepper
  • 2 lemons
  • 1/2 bunch of fresh sage (leaves only) 
  • 5 garlic cloves, peeled
  • 125 ml (1/2 cup) melted butter
  • 7 ml (1 1/2 tsp) paprika
  • 375 ml (1 1/2 cups) warm water
  • 15 ml (1 tbsp) chicken broth concentrate


  1. Preheat the oven to 190°C (375°F).
  2. Remove the giblets and neck from the chicken. Discard the giblets but keep the neck which will give taste to the broth.
  3. Place the chicken in a roasting pan.
  4. Season the inside with salt and pepper.
  5. Insert 1 lemon cut in half in the cavity.
  6. Add 3 whole garlic cloves and ten leaves of sage.
  7. Generously brush the chicken with melted butter.
  8. Season with salt and pepper.
  9. Sprinkle with paprika.
  10. In a bowl, mix together the water and concentrated broth.
  11. Pour into the roasting pan.
  12. Add the chicken neck and cook in the oven for 30 minutes.
  13. Meanwhile, chop the rest of the garlic and ten leaves of sage, and add them to the remaining melted butter.
  14. Squeeze the juice from the second lemon and add it to the mixture.
  15. At the end of the first 30 minutes of cooking the chicken, add the butter mixture to the broth in the pan.
  16. Baste the chicken again and reduce the oven heat to 135°C (275°F).
  17. Continue cooking for about 1 hour 15 minutes, basting frequently.
  18. The chicken is cooked when the internal temperature taken at the top of the leg reaches 74°C (165°F) or when the drumstick can be twisted easily.
  19. Serve with sautéed small potatoes and baby carrots.
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