Lemon-Sage Roasted Chicken with Sage Pan Sauce Recipe

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Lemon-Sage Roasted Chicken with Sage Pan Sauce
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Ingredients
10
Count
Nutrition
304
Calories
Total time
82
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Grate rind from lemons to equal 1 tablespoon. Cut 1 lemon in half; reserve other lemon for another use. Combine lemon rind and garlic in a small bowl, stirring well.
  3. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin. Place 1 sage sprig under skin on each side of breast. Gently press skin to secure. Lift wing tips up and over back; tuck under chicken. Place lemon halves and remaining 4 sage sprigs in cavity. Tie legs together with kitchen string. Place chicken on rack of a broiler pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Insert a thermometer into meaty part of thigh, making sure not to touch bone.
  4. Bake at 400° for 1 hour or until thermometer registers at least 165° or until desired degree of doneness. Transfer to a platter; cover with foil.
  5. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag, reserving browned bits in bottom of pan. Let drippings stand 10 minutes (fat will rise to top). Seal bag, and carefully snip off 1 bottom corner. Drain pan drippings from bag into measuring cup, stopping before fat layer reaches opening. Reserve 1 tablespoon fat; discard remaining fat.
  6. Add enough broth to drippings to equal 1 1/4 cups; add reserved 1 tablespoon fat and flour, stirring with a whisk until smooth. Pour broth mixture into broiler pan. Cook over medium heat 5 minutes or until thick, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and minced sage.
  7. Remove and discard lemon and sage from cavity of chicken. Carefully remove and discard skin from chicken and sage sprigs from breast, reserving garlic mixture. Spread garlic mixture over chicken. Cut chicken into quarters. Serve chicken with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 303.64 Kcal (1271 kJ)
Calories from fat 153.83 Kcal
% Daily Value*
Total Fat 17.09g 26%
Cholesterol 102.04mg 34%
Sodium 665.63mg 28%
Potassium 430.03mg 9%
Total Carbs 7.87g 3%
Sugars 2.39g 10%
Dietary Fiber 1.16g 5%
Protein 28.73g 57%
Vitamin C 20mg 33%
Iron 3.1mg 17%
Calcium 82.5mg 8%
Amount Per 100 g
Calories 135.33 Kcal (567 kJ)
Calories from fat 68.56 Kcal
% Daily Value*
Total Fat 7.62g 26%
Cholesterol 45.48mg 34%
Sodium 296.66mg 28%
Potassium 191.66mg 9%
Total Carbs 3.51g 3%
Sugars 1.07g 10%
Dietary Fiber 0.52g 5%
Protein 12.8g 57%
Vitamin C 8.9mg 33%
Iron 1.4mg 17%
Calcium 36.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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