Lemon Sage Roasted Chicken & Vegetables

By ctaubenheim

Ingredients

• 1 (6lb) roasting chicken
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 lemon, divided
• 1/4 cup tightly packed fresh sage leaves, divided
• 1 medium onion, thinly sliced and separated into rings
• 6 cloves garlic, peeled and halved
• vegetable cooking spray
• 6 medium size red potatoes, unpeeled and quartered
• 1 large sweet potato, peeled and cut into sixths
• 3 carrots, scraped and cut into 2 inch pieces
• 1 purple onion, peeled and cut into sixths
• 1 Tbsp brown sugar
• 1 tsp grated lemon rind
• 1 1/2 cups canned no salt added chicken broth, undiluted
• 2 Tbsp flour
• 1 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice
• garlic powder
• dried sage
• fresh sage sprigs (optional)
• lemon wedges (optional)

Preparation

Step 1

Trim excess fat from chicken. Remove giblets and neck; reserve for another use. Rinse chicken thoroughly under cold water, and pat dry with paper towels. Sprinkle chicken with salt, pepper and garlic powder. Sprinkle with dried sage. Carefully separate skin from body of chicken at neck area, working down to breast and thigh area. Thinly slice 1 lemon. Place lemon slices and 3 Tbsp sage leaves between skin and meat of chicken. Cut remaining 2 lemons in half; place in cavity of chicken. Truss chicken. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Place remaining sage leaves, onion, and garlic in a 17 x 11 x 2 1/2 inch roasting pan coated with cooking spray. Place chicken, breast side up, on top. Combine red potatoes and next 3 ingredients in a bowl. Combine brown sugar and lemon rind. Sprinkle over vegetables; toss gently. Arrangement vegetables in roasting pan around chicken. Bake chicken & vegetables, uncovered at 400 for 15 minutes. Reduce heat to 350; bake, uncovered 1 hour and 30 minutes or until vegetables are tender and meat thermometer registers 180. Remove vegetables from pan; keep warm. Transfer chicken to a serving platter; remove and discard skin, lemon slices, and sage. Remove and discharge lemon halves from cavity. Set chicken aside; keep warm. Add chicken broth to roasting pan. Cook over high heat, deglazing pan by scraping particles that cling to bottom; cook 5 additional minutes. Pour broth mixture through a wire mesh strainer into a l cup liquid measuring cup, discarding onion, sage and garlic. Skim fat from broth; add water to make 1 cup. Combine flour and 1/4 cup broth mixture in a small saucepan, stirring until smooth. Gradually add remaining broth mixture, stirring frequently. Cook over medium heat until thickened and bubbly, stirring frequently. Stir in Dijon mustard. Drizzle lemon juice over roasted vegetables. Arrange vegetables around chicken on a serving platter; serve with mustard mixture. If desired, garnish with sage sprigs and lemon wedges.

Calories: 475
Carbs: 45.2g
Cholesterol: 159mg
Fat: 7.7g
Sodium: 471mg