Traditional Roast Chicken with Lemon and Sage
A simple and flavorful traditional roast chicken, infused with lemon and sage, cooked to perfection with crispy golden skin and juicy, tender meat.
Equipment
- Knife
- Skewer
Ingredients
- 1 medium chicken
- ½ onion
- 1 sprig of sage or 1 tsp dried sage
- 1 lemon halved
- 1 tbsp rapeseed oil
Instructions
- Preheat the oven to 200°C (Gas Mark 6).
- Stuff the onion, sage, and lemon halves into the cavity of the chicken.
- Drizzle the chicken with rapeseed oil.
- Place the chicken breast-side down in a baking dish and roast for 1 hour, covered.
- Remove the cover, turn the chicken over, and roast for another 15 minutes to crisp up the skin.
- To check if the chicken is done, insert a skewer between the breast and the leg.
- If the juices run clear, it is ready.
- Let the chicken rest for a few minutes before carving.
Notes & Wine Advice
Serving Tip:
Serve with roasted vegetables and drizzle the natural chicken juices as a simple, flavorful gravy.
Wine Advice:
A light-bodied Chardonnay or a crisp Sauvignon Blanc pairs beautifully with the citrus and herb flavors of the roast chicken.
Nutrition values
Calories: 400 kcal | koolhydraten: 2 g | Eiwitten: 40 g | Vet: 26 g | Suiker: 1 g