This roast chicken is infused with the flavours of lemon and sage.
Whole Roasted Lemon Sage Chicken
2 1/2 – 3 1/2 lb chicken
3 whole lemons
2 tbsp chopped sage
2 tbsp chopped flat leaf parsley
1 tbsp smoked sea salt
2 cloves garlic chopped
1 tsp ground white pepper
1 cup butter
Method:
Soften the butter to room temperature and set aside.
Zest the lemon into a bowl, add the chopped sage, chopped parsley, smoked sea salt, chopped garlic and ground white pepper.
Mix and then fold into the soft butter. Juice the 3 lemons and add to the butter mix.
Place the chicken in a large casserole dish. Spread the lemon, sage butter over the surface of the chicken and place in a 400F oven for 10 minutes.
Turn the oven down to 350F and allow to continue roasting for an additional 35 to 45 minutes. Using a thermometer internal temperature should reach 180 degrees.
Remove from the oven and allow to rest for at least 5 to 8 minutes. Carve and serve.
Courtesy Chef Jason Parsons
www.peller.com