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Roast Chicken and Potatoes with Lemon and Sage

Here is a kitchen-table supper at its best! Practically a one-pot, all this needs is a simply steamed green veg or a tossed salad served alongside. The lemon adds a lovely citrus note which compliments the earthiness of the sage. Near the end of the roasting time, check the chicken with a thermometer: the dark meat should register 170°F to be thoroughly cooked. Do give this easy roast a try and set the table for a cozy, homey evening!

Roast Chicken and Potatoes with Lemon and Sage

3 lb. whole chicken
2 lemons, 1 zested and juiced, 1 cut into small wedges
1 red onion, peeled and cut into small wedges
small bunch fresh sage, save a few sprigs for garnish
2 lb. potatoes (such as Yukon Gold)
5 tbs. olive oil

Heat the oven to 400°F. Put the chicken in a roasting pan and season generously. Scatter over the lemon zest and pour over the lemon juice. Push the juiced lemon halves inside the chicken with a few wedges of the onion and a few sprigs of the sage. Arrange the potatoes, onion, remaining onion, lemon wedges, and sage around the chicken. Season the veg and drizzle the whole thing with olive oil.

Roast for 1 hour 20 minutes, basting the chicken and stirring the veg half way through. Remove from the oven and let rest for 10-15 minutes before carving and serving.

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