LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
LEMON-SAGE CHICKEN
While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.
Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.
LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
- In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.
LEMON-SAGE CHICKEN CUTLETS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
- Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
- Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
- Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
- Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
- Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
HERB-ROASTED CHICKEN WITH LEMON AND SAGE
Provided by Bruce Bromberg
Categories Chicken Marinate Roast Dinner Lemon Sage Advance Prep Required Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
- The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
- Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
- Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
- Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.
LEMON WITH SAGE CHICKEN
Steps:
- Place chicken breast on large surface and roll with rolling pin until breast are 1/4" thick. Put flour on plate. Dredge chicken breast in flour. Sprinkle with salt & pepper. Set aside.
- Melt butter and oil in skillet large enough to hold chicken without crowding. Add sage leaves and saute for a few minutes. Remove and set aside.
- Add chicken breast and saute on both sides until lightly colored. Add broth. Lower heat, simmer chicken on both sides until done. Remove chicken, set aside.
- Add vermouth, lemon slices and boil for 3 minutes, scraping up bits of chicken from the bottom. Remove lemon slices. Add cream & sage leaves & simmer, stirring constantly, until cream is warm & sauce thickened.
- Return chicken, divide lemon & sage among the pieces & serve with spoonful of sauce. Garnish with leftover sage.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON, SAGE, AND GARLIC ROAST CHICKEN
Categories Chicken Citrus Garlic Herb Poultry Roast Low/No Sugar Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
- Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.
LEMON, SAGE AND GARLIC ROAST CHICKEN
Serve this with some roasted or baked Potatoes and salad for a good meal. I found this recipe on another site. This recipe is easy to double.
Provided by Barb G.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Slide fingertips under chicken skin to loosen.
- Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
- Smooth skin over to close.
- Place chicken in shallow baking pan.
- Brush with oil.
- Drizzle 1 teaspoon lemon juice over each breast.
- Sprinkle with chopped garlic, salt and pepper.
- Pour 1/2 cup broth into pan around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
- Transfer chicken to platter.
- Place baking pan atop burner.
- Add remaining 1/2 cup broth.
- Using back of fork, mash the garlic on the baking pan into broth and pan juices.
- Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 236.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 16.4
CHICKEN BREAST WITH LEMON SAGE BUTTER
Putting the sage butter under the skin will keep the breasts moist and adding a wonderful taste. Very Easy!
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl blend together the sage, butter, and lemon juice with a fork until smooth. Add the salt and pepper to taste and set 2 tablespoons of the mixture aside.
- Rub the remaining butter mixture underneath the skin on each breast. Do not remove the skin. Rub the with the 2 tablespoons of the remaining butter mixture on the outside of the breast.
- Place the chicken skin side up on a roasting pan. Bake the breast in a preheated oven for 35 to 40 minutes or until the juice runs clear. Place the chicken on a warm plate and deglaze the roasting with the dry white wine. Simmer the pan juices a bit to reduce and serve over the chicken.
Nutrition Facts : Calories 337, Fat 21.2, SaturatedFat 8.8, Cholesterol 113.2, Sodium 172.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 30.4
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
More about "lemon sage chicken recipes"
CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE …
From foodandwine.com
5/5 Total Time 45 minsServings 8
- In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
LEMON SAGE CHICKEN MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (28)Total Time 6 hrs 55 minsCategory Entree, Dinner, IngredientCalories 616 per serving
LEMON SAGE CHICKEN - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
LEMON-SAGE ROASTED CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
LEMON GARLIC ROAST CHICKEN WITH SAGE - COMPLETE COMFORT FOODS
From completecomfortfoods.com
SLOW-COOKER LEMON, GARLIC & SAGE CHICKEN RECIPE - EATINGWELL
From eatingwell.com
LEMON, SAGE, AND GARLIC ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BROWN BUTTER SAGE SKILLET CHICKEN - NOURISH AND FETE
From nourish-and-fete.com
ONE PAN LEMON SAGE BAKED CHICKEN | ABUNDANT LIFE CHIROPRACTIC
From abundantlifechiromd.com
LEMON SAGE CHICKEN ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
CHICKEN BREASTS IN LEMON AND SAGE SAUCE - SEARCHING FOR SPICE
From searchingforspice.com
LEMON SAGE CHICKEN - THEKITTCHEN
From thekittchen.com
LEMON SAGE CHICKEN W/ OLIVES - BROWN FAMILY FARM
From brownfamilyproduce.com
LEMON ROAST CHICKEN WITH SAGE AND THYME - HELLO LOVELY LIVING
From hellolovelyliving.com
KETO LEMON CHICKEN WITH SAGE | FOODACIOUSLY
From foodaciously.com
SIMPLE SAGE, GARLIC & LEMON ROAST CHICKEN | CHICKEN.CA
From chicken.ca
LEMON AND SAGE CHICKEN BREASTS - QUICK AND EASY - POPPOP COOKS
From poppopcooks.com
ONE-PAN LEMON SAGE CHICKEN AND CAULIFLOWER - COOL FOOD DUDE
From coolfooddude.com
SKILLET CHICKEN WITH LEMON-SAGE SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON AND SAGE CHICKEN RECIPE | MYRECIPES
From myrecipes.com
BEER CAN CHICKEN, CAJUN LEMON SEASONED | FOODTALK
From foodtalkdaily.com
CHICKEN WITH OLIVES, LEMON AND SAGE - FEEDING THE FAMISHED
From feedingthefamished.com
HONEY SAGE CHICKEN | CANADIAN LIVING
From canadianliving.com
LEMON & SAGE ROASTED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON CHICKEN - TASTE OF ASIAN FOOD
From tasteasianfood.com
LEMON SAGE SMOTHERED CHICKEN RECIPE - SIZZLE AND SEAR
From sizzleandsear.com
RECIPE: WEEKNIGHT ROASTED CHICKEN WITH LEMON AND SAGE
From thekitchn.com
ROAST CHICKEN WITH SAGE, LEMON AND GARLIC | BASIL & SALT MAGAZINE
From basilandsalt.com
DUTCH OVEN CHICKEN THIGHS WITH LEMON AND SAGE BUTTER SAUCE
From deliciousbydesign.net
HERB-ROASTED CHICKEN WITH LEMON & SAGE - HOUSE & HOME
From houseandhome.com
SAGE AND LEMON CHICKEN BREASTS | CANADIAN LIVING
From canadianliving.com
TANGY AND HERBACEOUS LEMON SAGE GARLIC CHICKEN FOR DINNER
From foodal.com
LEMON-SAGE CHICKEN UNDER A BRICK | BETTER HOMES & GARDENS
From bhg.com
LEMON AND SAGE BAKED CHICKEN DRUMSTICKS - NADIA LIM
From nadialim.com
LEMON AND SAGE CHICKEN - GLUTEN FREE RECIPES
From fooddiez.com
WHOLE ROASTED LEMON SAGE CHICKEN WITH ROOT VEGETABLES AND …
From butternutandsage.com
ONE PAN LEMON SAGE BAKED CHICKEN AND OLIVES {PALEO}
From cottercrunch.com
You'll also love