Herb-Roasted Chicken with Lemon and Sage

Around ten and a half years ago, my husband, Nick, challenged me to take one recipe from each and every cookbook I own and make it, following it exactly as written and then blog about it.

You see, I own at least 335 cookbooks (I know, because I counted) and although I have read each and every one of them and used many of the recipes, I have never followed a recipe exactly as written. Nick offered to help me write a blog and, of course, be the taste tester. I thought it was a brilliant idea and I could not wait to start.

The first recipe I chose was from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg, I made the Herb Roasted Chicken with Lemon and Sage, and—for the first time ever—followed the recipe exactly.  The chicken was almost as beautiful going into the oven as it was coming out. Nick gave it a definite thumbs up, saying he appreciated the crispness of the skin and the moistness of the chicken, and that he loved the flavor of lemon and the hint of sage.

Sadly, before we had the chance to create our blog, Nick passed away. I put the project on hold, but recently decided to do it in his memory.

I dedicate The Recipe; To Be Or Not To Be to Nick Iversen, who was a brilliant writer and a most wonderful taste tester. Nick's appreciation and enthusiasm for food made cooking a true pleasure, whether the recipe was followed or not.

Bromberg Brothers' Herb Roasted Chicken with Lemon and Sage

courtesy of 
Blue ribbon Cookbook
Bromberg Bros.

Serves 4

Ingredients

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise (for whole chicken only), optional
3 celery stalks, cut crosswise into thirds (for whole chicken only), optional
1 large onion, peeled and cut into large chunks (for whole chicken only), optional 

Directions

1. 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.

2. The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450 degrees.

3. 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.

4. 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).

5. Reduce the heat to 325 degrees. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 20 to 25 minutes longer. Let the chicken stand for five minutes before carving. Serve with the pan juices and vegetables, if desired.

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