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June 06, 2010

Roasted Rosemary & Sage Chicken

This juicy, delicious recipe explodes with flavor, requires little time, is easy to clean up, and provides a very nutritous meal. Chicken is an excellent source of protein and iron and is low in fat. Please use fresh herbs for the best results.

Serves 4-6
Prep time: 20 minutes
Total time: 1:10


  • 3 1/2 pounds whole chicken

  • 3 tablespoons olive oil

  • 2 tablespoons fresh rosemary, minced

  • 2 tablespoons fresh sage, chopped

  • 1 teaspoon pepper, freshly ground

  • 2 teaspoons kosher salt


    Remove the chicken neck, giblets, and any fat from the cavity, rinse and pat chicken dry.

    Prepare chicken for roasting- see tips below.

    Combine the olive oil, herbs, garlic, salt and pepper.

    Rub front and back of the chicken with the mixture.

    Transfer chicken to a roasting pan.

    Adjust oven rack to low position and heat oven to 425 degrees F.

    Roast the chicken until chicken juices run clear and the thermometer reads 175 degrees F.

    Remove chicken from oven and allow to rest until internal temperature reaches 180 degrees F.

    Terri’s Tips:
    • For additional flavor, lift skin from breast and legs,
    detaching membrane and stuff under the skin with 1 tablespoon additional herb mixture made above.

    • Combine oil, herbs, garlic, salt and pepper into a paste and
    keep refrigerated up to 2 weeks or freeze in ice cube trays.
    They are ready to go when you are. Easy to use for stews,
    sauces and stuffing chicken.

    • To prepare a chicken for even cooking (all parts of the
    chicken will be done at the same time), put the chicken,
    breast side down, on a work surface and use a pair of poultry
    shears to split the bird lengthwise along the backbone. Turn
    chicken breast side up, open it flat, and press down on the
    breastbone with the heel of your hand to flatten it
    completely. With a small, sharp knife, make a 1/2 inch long
    slit in the apron of skin on each side of the breastbone tip.
    Tuck the end of each drumstick through one of the slits

    • Serve with Roasted New Potatoes and sesame green beans

    • Use leftover chicken for my chicken salad, chicken casserole, chicken pot pies or chicken and rice soup

  • Posted by terri at June 6, 2010 03:46 AM