1 stick butter, softened
1 tbsp fresh sage, chopped
1 whole chicken
2 tbsp olive oil
Salt & Pepper to taste.
Preheat oven to 425.
Combine Sage with butter, stuff under the skin of the chicken. (Yes, stuff. You could do this delicately, but it’s soft butter and raw chicken. Pretty icky-feeling, so finish as quickly as possible.)
Add salt and pepper to oil, pour over chicken, massaging firmly. (Get it everywhere. This is how you’re getting seasoning and that crispy skin.)
Slice lemons in quarters, stuff in cavity. (Again, yes with the stuff. I really dislike handling raw meat in general, so it’s a rather rushed process.)
Bake at 425 (untrussed and breast DOWN) until juices run clear (Internal temp should read 160F. Sources say anywhere from 7-10 min per pound… 5 pounds in our oven takes 1hr 25 min.)
We usually serve this with roasted root vegetables. Usually a couple carrots, potatoes, and sweet potatoes. Oil, baking sheet, salt, pepper, whatever herbs or spices suit your fancy, and in the oven for the last ~45 min. We’ve done it with other veggies, but Judy hates onions with a passion, and those are the favorites.
This recipe is almost entirely mine, influenced by having seen Alton Brown and Ina Garten roast poultry in the past on Food Network. When I first moved to Virginia, David and I were much more culinarily adventurous than we are at current. A whole chicken was a challenge to be met! (Soon after, we realized for the most part, boneless, skinless breasts are much more useful and so this is a rare-use recipe.) After frantic searching to see how hot, how long, how high, we settled on this.
On the whole, it’s pretty damned good. Except for the fact that our meat thermometer doesn’t work and our oven bleeds heat like a sumbitch. But hey, cooking’s supposed to be an adventure, right? Right?