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Food For 'Tauk
Roasted Sage Lemon-Butter Chicken
With Genevieve Salamone
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Photo by Genevieve Salamone
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There's nothing in the world like a home roasted chicken, and before we get into the swing of grilling everything, I have to share one of my favorite chicken recipes.
The flavor of roasted chicken is second to none, and just a few simple flavors can really deliver a truly delicious chicken.
This recipe takes woodsy sage and pairs it with tangy lemon and smooth butter, and the combination of all three with the roasted perfection of a whole chicken is a welcome sight to any dinner table.
Roasted Sage Lemon-Butter Chicken
For the baste:
1 1/2 sticks butter
3 fresh sage leaves
juice of 1 lemon
zest of 1 lemon, shaved with a potato peeler
For the chicken:
1 2 1/2 pound Roaster Chicken, cleaned and patted dry
1 head garlic, cut in half
1 lemon, finely zested and cut in half
1/2 stick of butter, cut into small cubes
1 1/2 tablespoons salt
1 tablespoon freshly cracked black pepper
Preheat oven to 375 degrees.
In a small saucepan over medium heat, melt butter along with strips of lemon zest, sage leaves, and lemon juice. Add a few cracks of fresh black pepper and a pinch of kosher salt.
Place cleaned chicken in a large baking sheet or roasting rack. Season the chicken cavity with some salt and pepper, and stuff cut lemons and garlic halves into the cavity.
Then, using your fingers, separate the skin of the breast of the chicken from the flesh, and place your cubed butter in that space.
Then baste the entire chicken with melted butter mixture, and sprinkle with salt and pepper, and grated lemon zest.
Bake at 375 degrees for about 2 -2 1/2 hours, basting with the lemon butter every 15 minutes or so. (Internal temperature should be approx 165 degrees F).
When done, let sit for at least 15 minutes before cutting, so that the juices have time to redistribute back into the meat, giving you a perfectly juicy chicken.
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