Lemon Garlic Roast Chicken

Three recipes are featured today which go well together for a complete supper menu.

One whole 3 pound chicken
1 tablespoon extra virgin olive oil
1 lemon thinly sliced
3 cloves sliced garlic
½ tsp ground sage
Salt and pepper to season

Wash and pat dry the skin and cavity of the chicken. Season the cavity with salt and pepper.
Loosen the skin covering the breast and legs of the chicken by gently pushing your fingers between the skin and the meat, being careful not to tear the skin.
Place a couple of slices of garlic on each slice of lemon and place them under the skin of the chicken, covering as much of the legs, thighs and breast as possible. Place remainder in the cavity of the bird. Truss the chicken by tucking the wings under the bird and tying the legs together with butcher string. Rub the entire outside of the chicken with the olive oil, season with salt and pepper and sprinkle with the ground sage.

Roast on a rack in an uncovered roasting pan in a 375 degree oven for about 1 ½ hours or until the skin is evenly brown and the leg joints move easily.

Allow chicken to rest for 10 minutes before carving and serving. Goes well with “Warm Honey Carrot Salad” and “Ginger Five Spice Basmati Rice”