A recipe for a roast chicken seems kind of ridiculous, kind of like a recipe for a sandwich. I mean, you just put in whatever you like, right? But I made a really delicious and flavorful roasted chicken this week, and was telling a friend about it, and she asked for the recipe. A whole roasted chicken makes a weeknight feel kind of special, kind of like a mini Thanksgiving, only so much easier and less stressful. It makes your house smell wonderful. And with a big enough chicken, and one vegetarian in the house, there is plenty leftover for some great sandwiches the next day...hmmm. Maybe I already have my next blog entry!
Sage, Lemon and Garlic Roasted Chicken:
1 large, whole chicken (7-8 lbs)
5 garlic cloves, peeled
I whole lemon, zested and then sliced
10 fresh sage leaves
About 3 tbsp extra virgin olive oil (or use the sage oil for extra flavor)
salt and pepper to taste
Rinse the chicken inside and out, and pat dry with paper towels. Place in a large roasting pan. Place the garlic, lemon zest, 1 tbsp olive oil and a dash of salt and pepper in the bowl of a mini food processor. Pulse until it is a chopped paste. Take 2/3 of the garlic mixture, and using your hands, place it under the skin of the chicken. Place the remainder inside the chicken cavity. Place the slices of lemon under the skin of the chicken as well, and then a couple on top of the chicken. If there are any left over, you can place them inside the cavity of the chicken. Roast at 375 degrees until an instant read thermometer reads 165 degrees (or until the juices run clear). Delicious with roasted potato wedges.