Chicken Roast with Sage
Main Dishes • Russian
Description
Chicken Roast with Sage
Ingredients
- Poultry 5 lbs
- Spanish onions 2 pieces
- Spanish onions 2 pieces
- Garlic 1 head
- Carrot 4 pieces
- Thyme to taste
- Lemon 1 piece
- Olive Oil 5 fl oz
- Sage 30 leaves
- Chicken Broth 25 fl oz
- Corn Starch 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Clean the chicken of any innards, pat it dry with a paper towel, and season it with salt and pepper inside. In a deep baking dish, place the onions, carrots, garlic, thyme, and lemon pieces, season with salt and pepper, and add half of the olive oil.
Step 3
Place the chicken on top of the vegetables, breast side up. Pour the remaining olive oil over it, season with salt and pepper. Roast for 1 hour and 20 minutes, constantly turning the chicken and basting it with its own juices. To check if the chicken is done, insert the tip of a sharp thin knife deep into the chicken thigh. If clear juices flow out, it is ready; if there is blood mixed in, continue roasting.
Step 4
Once the chicken is done, transfer it to a cutting board and loosely cover it with foil. Let it rest in a warm place for 10–15 minutes.
Step 5
Remove the garlic, thyme, and lemon from the vegetable mixture. Then, using a slotted spoon, transfer the vegetables to a separate bowl, add the sage leaves, and mix. Keep warm.
Step 6
Strain the liquid left after roasting into a saucepan. Add the chicken broth, bring to a boil, then reduce to a simmer until the broth reduces to about 600 ml. If you want a thicker sauce, mix the cornstarch with two tablespoons of water, pour the mixture into the pan, and let it boil for a couple of minutes, stirring constantly. If necessary, season with salt and pepper to taste. Then pour this sauce over the chicken.
Step 7
Carve the chicken and serve with the vegetables and sauce.
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