Mar 9, 2010

Sara’s Roast Chicken with Sage and Garlic

This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox.

Credit: André Baranowski

1 4-lb. chicken
1 lemon
22 fresh sage leaves
3 cloves garlic
6 tbsp. unsalted butter,
at room temperature
Kosher salt
2 tbsp. olive oil
Ground black pepper, to taste
8 sprigs parsley
2 small onions, quartered
2 carrots, cut into 2" pieces
Fleur de sel

1. Heat oven to 475°. Rinse chicken under cold water; pat dry with paper towels. Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside.

2. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if you like.

3. Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.

SERVES 4

This article was first published in Saveur in Issue #117

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Ratings & Reviews (11)

by dick.shryock on 2009-01-05

I saw this in your latest Print Magazine and it looked so good I had to make it. I was not disappointed. It was moist and the flavor was great. The only comment is that although I love garlic in abundance I probably would cut back to 2 cloves of garlic or three small cloves the next tim I make this, and there will be a next time.

by brockton on 2009-01-22

The Saveur recipe states to preheat oven to 475°, roast the chicken for 20 minutes, then reduce oven temperature to 400°.
The recipe in Olives and Oranges by Sara Jenkins and Mindy Fox states to preheat oven to 425°, roast the chicken for 20 minutes, then reduce oven temperature to 350°.
Which is correct?

by puresugar on 2009-01-23

I've made this at home 3 times already since I
got this issue in the mail. I also usually brine the
chicken between 6 - 15 hours. Once I subbed a
quartered clementine, and that was much nicer
to eat with the chicken than the lemon! As for
brockton's question about temps: My guess
is that the authors raised the temp to correct
for home ovens. Anyway, the correct temp is the
one that gets you the best roast chicken!

by nk1082 on 2009-03-04

I've used this recipe three times now. The skin cooks perfectly every time and the flavor is exactly what I was looking for in a roast chicken. I like to roast a bunch of root vegetables or some brussels sprouts along with the chicken. I would recommend this to anyone that is looking for an easy, perfectly cooked chicken.

by ljdanenberg on 2009-03-16

I made this recipe for a family of picky-eaters and they ate it like it was ice cream! I forgot I didn't have any lemons, so I used a lime and just one clove of garlic. The skin was nicely crispy and the meat was juicey down to the wing-tip! Thankyouthankyouthankyou!!!!!!!

by beachpea on 2009-06-08

The skin is perfectly crisp and not burned, the moist meat is tender and juicy and the seasoning is just right! The lemon complements the garlic, onion and sage. Am about to make it for the second time and like the others, it will definitely not be the last time... as I said 'tis a keeper!

by frombatoparis on 2009-12-19

I loved the recipe for ttis simplicity, its "only -possible-at-home" side...
Thanks !!!!!!

by LT1640A on 2011-05-05

The flavors are delicious and the chicken cooked wonderfully, however...the recipe calls for WAY too much butter and oil if you're roasting vegetables along with the chicken. When the chicken was finished, I opened the oven to discover all my vegetables sitting in a deep pool of butter/oil/fat (admittedly, my fault for not discovering it earlier). The vegetables were too mushy and tasted entirely of fat. Next time I make this (and there will be a next time), I'll use 1/2 the butter and oil.

by JTURBES on 2011-09-27

Yum! I've been brining my chickens lately to get a good juicy meat, but didn't have room in the fridge this time. No need! The chicken came out deliciously juicy and tender with a great flavor. I was worried the lemon would overpower, but it gave a nice and light flavor, leaving the chicken to shine. As per a previous reviewer's recommendation, I used less butter (4tbs). It seemed to be plenty and there was no more fat in the pan than roasting without butter. I did use a free-range chicken which does tend to have less fat than a confined chicken.

by SUKIMONSTER on 2012-07-03

VERY tasty, but a bit too much garlic