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Slightly oblique head-on shot of two plates of roast chicken and arugula, with two stainless steel knives and forks arranged in a x shape at either side of the plate in the foreground, on a wood surface with a blue and white cloth and a serving platter of poultry with a lemon garnish in the background.

Lemon, Sage, and Garlic Roast Chicken


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

If you don’t know what to cook tonight, reach for this lemon sage garlic chicken recipe. It has a bright herb flavor that’ll astound you.


Scale

Ingredients

  • 2 medium lemons
  • 2 large cloves garlic
  • 4 bone-in chicken breast halves with skin (approx. 4 ½5 lbs total weight)
  • 12 fresh sage leaves
  • 2 tsp olive oil, divided
  • 2 Tbsp fresh lemon juice, plus more for basting
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1 1/2 cups chicken broth, divided

Instructions

  1. Preheat oven to 425°F.
  2. Cut lemons into 12 thin slices, and discard the ends. Remove any seeds.
  3. Peel and mince the garlic. Set aside.
  4. Slide fingertips under chicken skin to loosen. Arrange 3 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose.
  5. Grease a large Dutch oven with ½ tsp olive oil. Arrange the chicken skin side up.
  6. Brush chicken with remaining olive oil. Drizzle lemon juice evenly over the top and sprinkle with minced garlic, salt, and pepper.
  7. Pour 3/4 cup chicken broth into the bottom of the pan, being careful not to dislodge the garlic and spices on top.
  8. Roast chicken until brown and cooked through, basting once or twice with pan juices and extra squirts of lemon, about 30-35 minutes in total.
  9. Transfer chicken to a serving platter.
  10. Place Dutch oven over high heat and pour in the remaining broth. Bring to a boil and cook until the broth reduces to a glaze, scraping up the fond or browned bits on the bottom as it cooks, about 4 minutes.
  11. Taste for seasoning, and add salt and pepper as needed. Spoon pan sauce over chicken and serve immediately.

Notes

Recipe adapted from Bon Appetit, December 2002.

  • Category: Chicken
  • Method: Roasting
  • Cuisine: Dinner

Keywords: chicken, chicken dinner, roast chicken, bone-in chicken