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Lemon & sage roasted chicken


  • The day before serving, put the chicken in a large bowl and toss with 1 finely sliced lemon, the oil and a generous amount of seasonings, rubbing in with your hands. Cover with plastic wrap and refrigerate overnight (3-5 hours is fine, if time doesn’t permit), tossing now and again. 
  • When ready, preheat oven to 230°C fan forced (250°C normal). 
  • Put the lemon slices and sage leaves into the chicken’s cavity and place it in a tight-fitting baking tray. Rub any marinade over the top and put a skewer through the drumsticks and the breast point. 
  • Sprinkle a little more salt and lemon juice over the top and pour a little stock in the bottom of the tray. Cook in the oven for 15-20 mins. Then turn the oven temp. down to 180°C fan forced (200°C normal), baste the chicken and cook for another 35-40 mins until the juices run clear when the bottom of the thigh is pierced with a fork or sharp knife, basting and adding a little more stock to the tray every now and again. Remove and rest the chicken for about 10 mins, before portioning. 
  • Serve on a bed of leaves with the strained cooking juices spooned over the top and your favourite vegies on the side.


  • 1 x 1.8-2 kg chicken
  • 1½ lemons
  • ½ cup olive oil
  • sea salt & freshly ground pepper
  • ½ cup fresh sage leaves
  • 2 cups chicken stock
  • 2 good handfuls baby cos lettuce leaves, washed well & dried

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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