Lemon-and-Sage Roasted Chicken

Gluten Free
Dairy Free
Low Fod Map
Health score
53%
Lemon-and-Sage Roasted Chicken
105 min.
4
950kcal

Suggestions


Indulge in the delightful flavors of our Lemon-and-Sage Roasted Chicken, a dish that perfectly balances zest and earthiness. This recipe is not only a feast for the senses but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP. With a health score of 53, it’s a wholesome choice for your lunch or dinner table.

Imagine the aroma of fresh sage and zesty lemon wafting through your kitchen as you prepare this succulent chicken. The combination of tender root vegetables, including carrots, parsnips, and fingerling potatoes, adds a colorful and nutritious touch to your meal. Each bite of the juicy chicken, infused with the bright flavors of lemon and herbs, is sure to impress your family and friends.

This dish is not just about taste; it’s also about the experience. The process of roasting the chicken to perfection, allowing it to rest, and then serving it alongside beautifully roasted vegetables creates a sense of accomplishment and joy. With a total preparation and cooking time of just 105 minutes, you can easily fit this recipe into your busy schedule while still enjoying a gourmet meal.

Whether you’re hosting a dinner party or simply treating yourself to a comforting meal, our Lemon-and-Sage Roasted Chicken is the perfect centerpiece. Gather your ingredients, preheat your oven, and get ready to savor a dish that’s as nourishing as it is delicious!

Ingredients

  • 0.8 pound carrots trimmed peeled
  • pound meat from a rotisserie chicken 
  • pound fingerling potatoes halved
  •  sage leaves fresh
  • tablespoons thyme leaves fresh chopped
  •  lemons thinly sliced
  • teaspoons olive oil divided
  • 0.8 pound parsnips trimmed peeled
  • 0.5 pound turnips trimmed peeled

Equipment

  • oven
  • baking pan
  • roasting pan
  • kitchen thermometer
  • cutting board
  • kitchen twine

Directions

  1. Preheat oven to 42
  2. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under.
  3. Brush 1 teaspoon oil over chicken.
  4. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 16
  5. Transfer chicken to a cutting board; let rest for 15 minutes.
  6. Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.
  7. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.

Nutrition Facts

Calories950kcal
Protein27.76%
Fat50.07%
Carbs22.17%

Properties

Glycemic Index
81.52
Glycemic Load
25.97
Inflammation Score
-10
Nutrition Score
45.739130538443%

Flavonoids

Eriodictyol
11.53mg
Hesperetin
15.07mg
Naringenin
0.3mg
Apigenin
0.09mg
Luteolin
2.71mg
Kaempferol
1.13mg
Myricetin
0.3mg
Quercetin
2.43mg

Nutrients percent of daily need

Calories:949.81kcal
47.49%
Fat:53.03g
81.58%
Saturated Fat:14.63g
91.47%
Carbohydrates:52.8g
17.6%
Net Carbohydrates:40.73g
14.81%
Sugar:12.5g
13.89%
Cholesterol:244.94mg
81.65%
Sodium:342.05mg
14.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:66.15g
132.3%
Vitamin A:14845.87IU
296.92%
Vitamin B3:25.18mg
125.91%
Vitamin C:93.17mg
112.93%
Vitamin B6:1.78mg
88.89%
Selenium:49.6µg
70.85%
Phosphorus:662.55mg
66.26%
Potassium:1890.16mg
54%
Manganese:0.99mg
49.59%
Fiber:12.07g
48.28%
Vitamin B5:4.28mg
42.8%
Vitamin K:39.28µg
37.41%
Zinc:5.56mg
37.09%
Magnesium:142.53mg
35.63%
Copper:0.69mg
34.58%
Vitamin B2:0.56mg
33.2%
Folate:126.9µg
31.73%
Iron:5.71mg
31.72%
Vitamin B1:0.47mg
31.03%
Vitamin E:3.35mg
22.33%
Vitamin B12:1.01µg
16.87%
Calcium:153.87mg
15.39%
Vitamin D:0.65µg
4.35%
Source:My Recipes