Roasted Chicken with Lemon and Sage

Prep Time 10 min
Cook Time 85 min


  • 1 {Foster Farms Whole Bird}

  • 2 lemons, sliced

  • 1/2 cup sage leaves, loosely packed

  • 1 small carrot (2 oz.), peeled and halved

  • 1 small onion (4 oz.)

  • 1 celery stalk (2 oz.), cut into 2-inch lengths

  • 1/2 cup white wine

  • 1 cup chicken broth


  • 1. Preheat oven to 350°F. Season the cavity with salt and pepper, then stuff with lemon and herbs.

    2. Tie the drumsticks together. Rub chicken with oil, salt and pepper. Place the vegetables in a lightly oiled roasting pan.

    3. Add chicken, breast-side down and roast for 30 minutes. Turn chicken, breast-side up and roast for 40 minutes.

    4. Add wine to pan and set oven temperature to 450°F. Continue to cook for 10 to 15 minutes until internal temperature reaches 180°F.

    5. Remove chicken and vegetables and place on serving platter. Add chicken broth to the pan and stir, scraping up glazed bits. Process this mixture in a blender, strain sauce and serve on the side.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.