Lemon, Sage, and Garlic Roast Chicken

I love making these personal roasted chicken around the holidays!!!

Whole Foods has pasture raised chickens, and until I tasted one, I never knew what chicken should taste like. The beauty of them is that, because of their hearty flavor, you really don't have to do a whole heck of a lot to them.

Here is a simple recipe for Lemon, Sage, and Garlic Roast Chicken

Lemon, Sage, and Garlic Roast Chicken

..I don't measure for this recipe, just add the level of each ingredient that seems right to my taste

 

One pasture raised Chicken, most Whole Foods have them (I avoid commercial chickens)

Organic lemon slices

One or two organic onions, diced in large chunks

Fresh organic sage leaves

Generous Olive oil

Pink Himalayan Salt (or alternately Celtic Sea Salt) AVOID COMMON TABLE SALT!!!

Coarse Ground Black Pepper

Fresh lemon juice from organic lemons

Several large garlic cloves, coarsely chopped

Directions

Don't make this a dramatic production, it should be quick and easy

Preheat oven to 450°F.

I suppose there are several ways to do this, but I like to take a large bowl and mix all my ingredients, with the Olive Oil being the liquid base of the mix.

I split the chicken almost in half down the breast cavity, creating a kind of "bowl" to hold all the ingredients.

With a large spoon, place about a third of my bowl of ingredients inside of the chicken cavity, and wearing food gloves, rub the remainder on the outside of the chicken.

I've learned that if you cut slashes in the chicken, the seasoning will sink into meat, as opposed to just sit on the skin and surface of the chicken.

I use additional Lemon slices, sage leaves, and garlic for the roasting pan, which creates a nice baste while the chicken is cooking.

I also love to throw some fingerling potatoes in the roasting pan, they will cook up to a nice flavor.

I then top the whole creation with my preferred amounts of coarse ground pepper and Pink Himalayan Salt

Roast chicken until brown and cooked through, basting here and there.

I use a food thermometer to make sure the internal temperature gets to at least 165-170

 

~stay healthy~

 

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