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🍽️ Crispy Roast Chicken with Sage and Lemon

365 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (ready for cooking, approx. 1.4 kg)
• 3 sprigs sage
• 4 sprigs parsley
• 2 garlic cloves
• 2 unwaxed lemons
• 50 g butter
• 0.5 tsp hot mustard
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken thoroughly.
3. 3. Pat the chicken completely dry with a kitchen towel.
4. 4. Make small cuts in the skin on the breast and thighs with a sharp knife.
5. 5. Carefully loosen the skin slightly from the meat.
6. 6. Rinse the herbs briefly under running water.
7. 7. Shake the herbs dry.
8. 8. Chop the herb leaves finely.
9. 9. Peel the garlic cloves.
10. 10. Chop the garlic finely as well.
11. 11. Rinse the lemons under hot water.
12. 12. Pat the lemons dry.
13. 13. Grate the lemon zest finely.
14. 14. Slice the lemons into thin rounds.
15. 15. Mix the butter with the chopped herbs.
16. 16. Add the chopped garlic to the butter.
17. 17. Stir the mustard into the mixture.
18. 18. Fold the lemon zest into the butter.
19. 19. Season the butter mixture generously with salt.
20. 20. Season the butter mixture generously with pepper.
21. 21. Spread the herb butter under the loosened skin.
22. 22. Spread the remaining herb butter over the meat.
23. 23. Stuff the chicken with the lemon slices.
24. 24. Close the opening of the chicken.
25. 25. Grease a roasting pan.
26. 26. Place the chicken breast-side down in the pan.
27. 27. Roast the chicken in the preheated oven for about 1 hour.
28. 28. Turn the chicken halfway through the cooking time.
29. 29. Baste the chicken repeatedly with the pan juices.
30. 30. Serve the chicken immediately after roasting.

Nutrition per serving

• kcal: 365
• Protein: 59 g · Fett/Fat: 12 g · Carbs: 2 g