Serves: 4
Total Calories: 115
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a roasting pan large enough to hold the chicken. Place a roasting rack in the pan.
2 Place the garlic, sage, and lemon slices inside the cavity. Rub the oil over the skin and sprinkle with salt and pepper. Tuck the wingtips behind the back of the chicken. Tie the legs together with kitchen string.
3 Place the chicken on the rack in the pan. Roast 20 minutes. Pour the wine and lemon juice over the chicken. Roast 45 minutes more, basting occasionally with the pan juices. The chicken is done when the juices run clear when the chicken thigh is pierced and the temperature in the thickest part of the thigh is 170°F on an instant-read thermometer.
4 Transfer the chicken to a platter. Cover loosely with foil and keep warm for 10 minutes before carving. Serve hot with the pan juices.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Chicken with Sage and White Wine recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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