Crispy Garlic Sage Roast Chicken
I don’t know about you, but in summer I want to eat all the delicious food. The catch –> I don’t want to be the one slaving away in the kitchen. When the weather is nice, the last thing I want to do is to be stuck inside. I’m guessing you can relate. Well this Crispy Garlic Sage Roast Chicken will be your lifesaver this summer.
After all, a roasted chicken never let me down. One of the greatest reasons I love this recipe is for the leftovers. I can spend one night in the kitchen, whipping up a whole, roasted chicken. Then, I can happily enjoy the leftovers for a few meals after. Seriously, I don’t know what I’d do without leftovers! I guess I’d be wasting a lot of time and money, more time in the kitchen or more dollars in my work cafeteria. I’m not about that life!
Moreover, with just a few simple ingredients, you can have a comforting meal to share with friends or the perfect meal for date night. Using only a bit of sage and garlic may sound simple, but these fresh herbs will give your chicken all the flavor it needs. Fortunately for me, I planted some fresh sage this spring…and it’s literally growing like a weed!
But, I digress. Let’s get started with how you can make yourself this fancy-schmancy Garlic Sage Roast Chicken. First of all, remove your chicken from the package, drain the excess juice, and removed the giblets. Then, rinsed your chicken under some cold water and pat dry. Next, generously coat the chicken cavity with salt.
Meanwhile, whip up the marinade using olive oil, sage, garlic, salt and pepper. Take the mixture and rub over the whole chicken. Be sure to get some of the mixture under the skin as well. Transfer your chicken into a baking dish with a bit of chicken stock and you’re all ready to pop that baby in the oven. My chicken was a little over 5 pounds and I let roast for about 90 minutes. However, timing will be different depending on the size of your chicken. You can expect the chicken to take around 15-20 minutes per pound of chicken.
While your chicken cooks away, grab yourself a glass of chardonnay and hit your patio. When the time is up, place a thermometer in the thickest part of the chicken to get the internal temperature. It should read 165 degrees when it is done. Remove the chicken from the oven and let rest for 10-15 minutes. Serve up with your favorite side of veggies. I usually pair my own with some roasted asparagus or fresh green beans!
Ready to put down some Crispy Garlic Sage Roast Chicken? Well, get at it! Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all do with your roast chicken. Happy eating, xo!
| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
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- 1 whole chicken, 5-6lbs rinsed with giblets removed
- pink Himylayan salt
- 3 T olive oil
- 4 T fresh sage, chopped
- 6 cloves garlic, minced
- black pepper
- 1/2 cup chicken stock
Ingredients
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- Preheat your oven to 375 degrees. Remove chicken giblets and rinse the chicken inside and out. Generously salt the inside of the chicken. In a small bowl, mix the oil, sage, and garlic. Rub the mixture over the chicken and under the skin. Season with additional salt and pepper to taste.
- In a large baking dish, add the chicken stock. Transfer seasoned chicken to the baking dish. Roast the chicken for 90 minutes, or until juices run clear. Remove chicken from the oven to check the temperature. A meat thermometer should read 165 degrees at the thickest part of the chicken.
- Cover with aluminum foil and allow chicken to rest for 15 minutes. Slice chicken and serve with roasted asparagus or your favorite vegetable.
