Pollo al Limone Salvia Arrosto
This succulent roasted lemon sage chicken, left an inviting aroma in our home. It was a gift from our neighbor, a free range organic plump chicken. We surrounded the chicken with potatoes, onions, artichokes, olives, olive oil and fresh lemon juice. This juicy choice chicken was a dinner to remember.
Roasted Lemon Sage Chicken
2-4 pound whole organic chicken
4 stems of fresh sage leaves, about 1/3 cup
4-5 red russet potatoes, quartered
4 small onions, halved
1/2 cup marinated artichokes, quartered
1/4 cup kalamati olives, halved
2 lemons
extra virgin olive oil
salt and pepper
Rub
2 tablespoons olive oil
1 tablespoon fresh sage, chopped
salt and pepper
Soak whole chicken in a salt bath for 30 minutes, rinse and place in roasting pan. Place 2 stems of sage inside chicken along with 1 lemon quartered and squeezed and half a lemon in opening. Arrange potatoes, onions, artichokes, olives, around the chicken, drizzle olive oil, juice of half a lemon, salt and pepper. Combine ingredients of the rub and rub all over the chicken. Bake at 400 degrees, uncovered for 1 hour or until internal temperature reaches 160 degrees. Cover with foil and let rest for 15 minutes before carving.
This succulent roasted lemon sage chicken, left an inviting aroma in our home. It was a gift from our neighbor, a free range organic plump chicken. We surrounded the chicken with potatoes, onions, artichokes, olives, olive oil and fresh lemon juice. This juicy choice chicken was a dinner to remember.
Roasted Lemon Sage Chicken
2-4 pound whole organic chicken
4 stems of fresh sage leaves, about 1/3 cup
4-5 red russet potatoes, quartered
4 small onions, halved
1/2 cup marinated artichokes, quartered
1/4 cup kalamati olives, halved
2 lemons
extra virgin olive oil
salt and pepper
Rub
2 tablespoons olive oil
1 tablespoon fresh sage, chopped
salt and pepper
Soak whole chicken in a salt bath for 30 minutes, rinse and place in roasting pan. Place 2 stems of sage inside chicken along with 1 lemon quartered and squeezed and half a lemon in opening. Arrange potatoes, onions, artichokes, olives, around the chicken, drizzle olive oil, juice of half a lemon, salt and pepper. Combine ingredients of the rub and rub all over the chicken. Bake at 400 degrees, uncovered for 1 hour or until internal temperature reaches 160 degrees. Cover with foil and let rest for 15 minutes before carving.
That looks like one very satisfying meal. Lucky you to have such a nice neighbor.
ReplyDeleteChuck.... Those Lemon quarters inside (and the half) - do you put them in unsqueezed?
ReplyDeleteLemon and sage taste wonderful. This is a great chicken recipe...thanks
ReplyDeleteHi Ciao Chow Linda, It was and she is!! Thank You :)
ReplyDeleteHello Peter, I squeezed the quarters inside and left the half alone.. Thank You :)
ReplyDeleteHello GarlicBOSS, The taste was wonderful! Thank You :)
ReplyDeleteYes Sophie, Dinner will be served at 8:00 and you are welcome! Thank You :)
ReplyDeleteI love this blend.. two of my faves! What a super neighbor you are lucky enough to have. I'm certain there's no leftovers ;)
ReplyDeleteHi YankeeSoaper, Glad you like, actually there is some left, it was a big 4lbs.chicken! Your welcome to have a sandwich, if you like!! Thank You :)
ReplyDeleteI already heard about this chicken! Sounds delish! I'd really love to try it!
ReplyDeleteI love lemons in roast chicken, they make all the difference! But the sage rub is a touch of genius!
ReplyDeleteCiao
Lola xx
Ciao Lola, I am addicted to lemons too! The sage brought out that great earthy flavor.
ReplyDeleteGrazie, Chuck xx :)
Hello Talita, This chicken is popular to some. The great thing is that the chicken remains moist and tender! You must try it one day, Thank You. :)
ReplyDeleteThis is the meal of all meals!! my fav! I just love roast chicken!! and with LEMON!! even better!!
ReplyDeleteYes Ash, I agree!! A good plump roasted chicken is tops! And lemons "O" yea !! Take Care, :)
ReplyDelete