Lemon-and-Sage Roasted Chicken

Kate Sears

This roasted chicken recipe is incredibly flavorful when cooked to perfection and pairs well with fresh, seasonal vegetables.

Makes 4 servings (plus leftovers) (serving size: 1/8 of chicken and 1/2 cup roasted vegetables)


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2 lemons, thinly sliced
6 fresh sage leaves
1 (6-pound) chicken
3 teaspoons olive oil, divided
3/4 pound parsnips, peeled and trimmed
3/4 pound carrots, peeled and trimmed
1/2 pound turnips, peeled and trimmed
1 pound fingerling potatoes, halved
2 tablespoons chopped fresh thyme


Prep: 30 Minutes
Cook: 1 Hour, 15 Minutes
Stand: 15 Minutes

1. Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.

2. Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.

3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.

Created date

December 2009

Nutritional Information

Calories 292
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 37 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 96 mg
Iron 2 mg
Sodium 120 mg
Calcium 63 mg