Chicken Roasted With Sage and Lemon

Ingredients

• 6 small onions, cleaned and peeled
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground pepper to taste
• 2 lemons, each cut in half
• 1 ½ cups fresh sage leaves
• 3 bay leaves
• 1 whole chicken, about 4 pounds, washed, at room temperature
• 1 garlic clove, cut
• 9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
• ¼ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1292 calories; 83 grams fat; 22 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 16 grams polyunsaturated fat; 44 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 90 grams protein; 340 milligrams cholesterol; 886 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 350 degrees.
2. Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
3. Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
4. Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
5. In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
6. Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

2 hours 15 minutes