Tuesday, October 2, 2012

Lemon and Sage Roast Chicken

Yum
I think roasting a chicken is what you call minimum effort for a maximum reward.  The chicken basically takes a few minutes of preparation time and the rest of the work is done in the oven.  I love the wow factor of the bringing a roasted chicken on a platter to the table.  It always makes people think you were working hard to prepare such a beautiful meal...only you know it was not hard at all.

 I recently saw an episode of The Chew on TV where they roasted a chicken with the simple ingredients of lemon and sage.  Since I have been growing sage this summer, I thought it was a great time to use some up.  I adapted the recipe just a bit and the chicken was lemony with the flavors of sage. It was a wonderful roast chicken dinner that my entire family enjoyed. Now come back tomorrow to see what I did with the leftovers. 

Ingredients:
5 pound whole chicken
2 lemons (quartered)
5-6 sage leaves
3 tablespoons butter softened
seasoning salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp paprika



Directions:

Preheat oven to 425 degrees.  Mix salt, pepper, garlic powder and paprika with softened butter (set aside until later).

Remove all the extra parts (gizzard, neck, giblets) out of bird and discard or save for another dish.   Then pat the chicken dry with a paper towel.  Stuff the cavity with the sage and lemon wedges.

Apply the butter mixture all over the bird. Place on a rack or create your own rack using long carrots.  Cook the chicken for 15 minutes in the 425 degree oven,  then reduce the heat to 325 degrees and cook for 20 minutes per pound (I cooked my 5lb chicken for a total of 1hour 55 minutes **see note below).  I basted the chicken once at the half way mark of roasting.  Allow roast chicken to rest 15 minutes before carving. Enjoy.

Notes: 
  • The US government advises that cooked poultry should have an internal temperature of 165 degrees F.
  • If your bird is browning too quickly, cover the outside of it with tin foil to stop the browning.
  • The juices from the bird should run clear so you know your bird is fully cooked.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

24 comments:

  1. Excellent and irresistible,makes me hungry..

    ReplyDelete
  2. Looks so good! I can never get my meat pictures to turn out into something that looks yummy. You did a great job.

    ReplyDelete
  3. OH MY! What a lovely bird she is! ;-)

    ReplyDelete
  4. Your chicken looks amazing! How come mine never turn out that pretty?

    ReplyDelete
  5. I agree Ramona! Roasted chicken is one of my favorite meals both to cook and eat. This is a really great recipe, thanks for sharing. Can't wait to see what you did with the leftovers.

    ReplyDelete
  6. What a picture perfect roast chicken! It looks moist and delicious...so good!!!

    ReplyDelete
  7. AGH I can't wait to see what happens with the leftovers. I'm that excited. This does look majorly impressive - mostly because whole raw chickens freak me out. :O But I got to give it to you Ramona, it looks fabulous and like a recipe even I could manage. Well done :D

    ReplyDelete
  8. I love all the butter slathered on the chicken, mighty tasty.

    ReplyDelete
  9. Now this is what I call the perfect roast chicken! Love the crispy dark color skin and the moist meat. Great recipe Ramona!

    ReplyDelete
  10. That is one handsome bird, my friend! I love the flavors combo and the skin looks perfect! PS: I love The Chew!! xo

    ReplyDelete
  11. I don't think chickens usually look so stunning my friend :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  12. roast chicken may make for an excellent meal but I'm all about using the leftovers for a sandwich the next day. heh.

    ReplyDelete
  13. Gorgeous chicken, Ramona. I can almost smell it from here.

    ReplyDelete
  14. Nothing like homemade roast chicken! Love the flavors.

    ReplyDelete
  15. Oh wow... this looks perfected roasted. I've roasted the whole chicken probably once or maybe twice. THAT IS IT. It's not very common to use whole chicken in Japan (I don't think we can buy at a supermarket... never seen it), so I am still hesitant to cook the whole chicken... just don't know how to deal with it. =P You made it so easy to make a perfectly roasted chicken tho! YUM!

    ReplyDelete
  16. Wow, you're right, it's amazing. Glorious even. If no one's eating the wing..... :)

    ReplyDelete
  17. Oh My! This looks so delicious and it has some of my favorite flavors!! You are so talented!

    ReplyDelete
  18. Wow!Fantastic..Really amazing picture.

    Participate in My First Event - Feast of Sacrifice Event
    http://www.asiyama.blogspot.com/2012/10/my-first-event-feast-of-sacrifice.html

    ReplyDelete
  19. Will you make me dinner? This is gorgeous!

    ReplyDelete
  20. Such a pretty bird!! I love curry with anything! Please share at Foodtastic Friday!

    ReplyDelete
  21. this looks awesome! I can't wait to make this!!

    www.agirlandherfood.com

    ReplyDelete
  22. This comment has been removed by a blog administrator.

    ReplyDelete

Please leave a comment, we love to hear from you....