Lemon-and-Sage Roasted Chicken

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

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

Recipe Time

Prep Time:
Stand: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 37g
  • Carbohydrate: 22g
  • Fiber: 4g
  • Cholesterol: 96mg
  • Iron: 2mg
  • Sodium: 120mg
  • Calcium: 63mg

Ingredients

  • 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

Preparation

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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