Categories: Meals

Ingredients

• 1/4 cup lemon juice
• 1/4 cup plus 3 tbsp. olive oil, divided
• 5 garlic cloves, minced
• 2 tbsp. minced fresh sage
• 6-7 lb. roasting chicken
• 2 tbsp. butter, softened
• 1 medium lemon, cut into wedges
• 8 medium potatoes, quartered
• 2 medium onions, quartered
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Refrigerate at least 4 hours, turning occasionally. Drain and discard marinade.

2. Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.

3. Stir together potatoes, onion, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350 until a thermometer reaches 170-175. Let stand 15 minutes before carving.

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