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● Sage-Roasted Chicken
For an especially golden and crispy skin, rub the chicken with salt and 1⁄2 of a lemon the night before you plan to roast it
1 whole chicken, about 4 pounds
5 sprigs sage
2 tablespoons extra-virgin
olive oil
salt and freshly ground pepper
1⁄4 red onion, chopped
1⁄2 lemon, cut into wedges
Preheat the oven to 400°. With your fingers, carefully lift the skin on the breast of the chicken so that it comes away from the meat. Place 4 sage leaves in a line under the skin of each breast. Rub the entire chicken with the olive oil, and season with salt and pepper. Stuff the cavity with the red onion, lemon wedges and the remaining sage sprigs. Transfer to a roasting rack set in a roasting pan, and place in the oven. Roast until the skin is golden and crispy, about 20 minutes. Lower the oven temperature to 350°, and continue to roast until a meat thermometer reads 160° to 165°. (If the chicken skin is getting too dark but the meat isn’t done yet, cover it with aluminum foil, and continue to roast.) Remove from the oven and set aside to rest. Remove the onion, lemon and sage sprigs from the cavity before carving and serving. ● Serves 4 to 6
Wine
Suggestion, Generous Full-Bodied: Vetrere-Finis