One-Hour Roast Chicken with Sage and Garlic

By bakers_delight85

Ingredients

• 1 chicken
• 1 Tbsp. butter, softened
• 2 cloves garlic, minced
• 1 Tbsp. minced fresh sage or 1 tsp. dried sage leaves
• 1 1/2 tsp. grated lemon zest
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. olive oil
• 1/4 tsp. paprika

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees F.
Remove giblets and neck from chicken. Rinse and pat chicken dry inside and out with paper towels. Using heavy-duty kitchen shears, cut chicken open along backbone; press down on breast bone to flatten slightly and arrange skin-side up on rack of broiler pan.
In a bowl, blend butter with garlic, sage, lemon zest, salt and pepper. Gently lift breast skin; using a knife or spatula, spread butter mixture under skin to coat breasts and part of legs. Press down on outside skin to smooth and spread butter mixture. In a small bowl, combine olive oil and paprika; brush over chicken.
Roast chicken for 1 hour or until juices run clear and a meat thermometer inserted in the thickest part of the thigh registers 185 degrees F. Transfer chicken to platter. Tent with foil; let rest 5 minutes before carving.