WHOLE CHICKEN WITH
LEMON AND SAGE
Recipe adapted from Bromberg Bros. Blue Ribbon Cookbook, by Bruce and Eric Bromberg with
Melissa Clark, © 2010. Published by Clarkson Potter, a division of Random House.
15 min (plus marinating)
COOK TIME 1 hr 15 min
1 whole chicken (about 3 pounds), patted dry with paper towels
½ cup olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about ½ cup)
1 ½ teaspoons dried thyme
Salt and pepper
3 medium carrots, peeled and halved crosswise
3 celery stalks, cut crosswise into thirds
1 large onion, peeled and cut into large chunks
In a large bowl, toss the chicken with olive oil, lemon and sage.
Cover and refrigerate for 24 hours.
Position a rack on the center of the oven and preheat to 450°.
Remove the chicken from the fridge and let it stand on the counter
for 30 minutes.
Sprinkle the chicken inside and out with the thyme, salt and
pepper. Remove the lemon slices and sage from the marinade and
stuff them inside the chicken cavity. Scatter the carrots, celery and
onion over the bottom of a roasting pan. Pour just enough water
into the pan to cover the bottom. Arrange the chicken, breast side
up, on top of the vegetables in the pan.
Roast for 20 minutes, then baste with the pan juices and
continue roasting, basting once or twice, until the chicken is
golden brown, 25 to 35 minutes more. Reduce the heat to 325°.
Finish roasting, without basting, until an instant-read thermometer
inserted in the thickest part of the thigh reads 165°, 20 to 25 minutes
longer. Let the chicken stand for 5 minutes before carving. Serve
with the pan juices and vegetables.