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Roast chicken with sage and lemon
Preparation
10 min
Cooking time
2 h
Servings
4
Ingredients
- 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
Preparation
- Preheat the oven to 190°C (375°F).
- Remove the giblets and neck from the chicken. Discard the giblets but keep the neck which will give taste to the broth.
- Place the chicken in a roasting pan.
- Season the inside with salt and pepper.
- Insert 1 lemon cut in half in the cavity.
- Add 3 whole garlic cloves and ten leaves of sage.
- Generously brush the chicken with melted butter.
- Season with salt and pepper.
- Sprinkle with paprika.
- In a bowl, mix together the water and concentrated broth.
- Pour into the roasting pan.
- Add the chicken neck and cook in the oven for 30 minutes.
- Meanwhile, chop the rest of the garlic and ten leaves of sage, and add them to the remaining melted butter.
- Squeeze the juice from the second lemon and add it to the mixture.
- At the end of the first 30 minutes of cooking the chicken, add the butter mixture to the broth in the pan.
- Baste the chicken again and reduce the oven heat to 135°C (275°F).
- Continue cooking for about 1 hour 15 minutes, basting frequently.
- 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.
- Serve with sautéed small potatoes and baby carrots.
