Author Notes: This is the first recipe my son's fiance (now my wonderful daughter in law) asked me for. It is embarrassingly simple, but it is the dish my son always want me to make. You can vary the amount and types of herbs to taste.
Note: I use kosher chickens so I don't add salt. A non-kosher chicken my need some. —judye
3-3.5 pound whole chicken
bunch Sage leaves
cup White wine
- Preheat the oven to 450
- Rinse and dry the chicken and the herbs
- Cut a small slice off the top and bottom of the lemon. Cut the rest of the lemon in quarters.
- Place the chicken on a rack in a roasting pan.
- Stuff the quartered lemon and the herbs into the cavity of the chicken. Reserve the slices you cut from the top and bottom of the lemon. Tie the legs together with kitchen string.
- Rub the outside of the chicken all over with the reserved small slices of lemon.
- Turn the chicken breast side down on the rack and place in the oven
- When the chicken starts to brown (this takes about 20 minutes) pour some of the wine over it and reduce the temperature to 375. Continue to bast periodically until the chicken has cooked for one hour adding more wine as necessary.
- Turn the chicken over so it is breast side up. Pour some wine over it and roast for one more hour basting frequently and adding wine as necessary. When the skin is a lovely brown and crisp all over and the chicken is very tender it is done.
- Remove the trussing string and the lemon and herbs from the cavity. Quarter the chicken and serve.
- This recipe was entered in the contest for Your Best Chicken