Recipe courtesy of Michael Symon
Save Recipe Print
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Salsa Verde:

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Spatchcock Roasted Chicken

Recipe courtesy of Food Network

Oven-Roasted BBQ Chicken

Recipe courtesy of Ree Drummond

Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Roasted Garlic Clove Chicken

Recipe courtesy of Melissa d'Arabian

Engagement Roast Chicken

Recipe courtesy of Ina Garten

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories