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.
- 2 medium lemons
- 2 large cloves garlic
- 4 bone-in chicken breast halves with skin (approx. 4 ½–5 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
- Preheat oven to 425°F.
- Cut lemons into 12 thin slices, and discard the ends. Remove any seeds.
- Peel and mince the garlic. Set aside.
- 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.
- Grease a large Dutch oven with ½ tsp olive oil. Arrange the chicken skin side up.
- Brush chicken with remaining olive oil. Drizzle lemon juice evenly over the top and sprinkle with minced garlic, salt, and pepper.
- Pour 3/4 cup chicken broth into the bottom of the pan, being careful not to dislodge the garlic and spices on top.
- 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.
- Transfer chicken to a serving platter.
- 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.
- Taste for seasoning, and add salt and pepper as needed. Spoon pan sauce over chicken and serve immediately.
Recipe adapted from Bon Appetit, December 2002.
- Category: Chicken
- Method: Roasting
- Cuisine: Dinner
Keywords: chicken, chicken dinner, roast chicken, bone-in chicken