Sage Roasted Whole Chicken
A whole chicken rubbed with sage, paprika, garlic, and pepper, then roasted until the skin is golden and the meat is juicy.
Equipment
- Roasting pan with rack
- Meat thermometer
- Kitchen twine
- Paper towels
- Small bowl
Ingredients
Main Ingredients
- 1 whole chicken (3 to 4 lb) giblets removed
- 2 tbsp sunflower oil or olive oil
- 2 tsp salt
- 1 tbsp black pepper
- 1 tbsp ground sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp celery seed
- 1 tsp paprika
- ¼ tsp dry mustard
- 2 large bay leaves
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F with a rack in the lower third.
- Dry. Pat the chicken dry and mix all the spices in a small bowl.
- Season. Rub with oil, then season the skin and under the breast skin.
- Set up. Put the bay leaves in the cavity, tie the legs, and set the chicken breast side up on a rack.
- Roast. Roast 75 to 90 minutes until 165 degrees F in the thigh and breast.
- Rest. Rest 15 minutes, then carve.
Notes
Substitutions: Use olive oil in place of sunflower oil and smoked paprika for a smoky flavor.
Tips: Do not rinse the chicken. Pat it dry for crisp skin and check 165 degrees F in the thigh and breast.
Storage: Refrigerate leftovers within 2 hours for 3 to 4 days. Reheat to 165 degrees F.