Recipe courtesy of Michael Symon
Save Recipe Print
45 min
20 min
10 min
15 min
2 to 4 servings


Salsa Verde:


Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.

Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.

Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.

Salsa Verde:

Combine all ingredients and let sit for 2 hours or more for best results.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Crispy Mustard-Roasted Chicken

Recipe courtesy of Ina Garten

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Oven Fried Chicken

Recipe courtesy of Ellie Krieger

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.