Lemon Chicken with Sage

  • Yield: servings


1medium or large whole fryer chicken
5-- lemons the zest of 1 also
1-- jar of small capers
1/2cup of sweet cream butter
1/2-- up of heavy cream
-- sage leaves, about a bunch
-- kosher salt
-- cracked black pepper


Clean chicken and remove its organs. Pat dry and add a generous amout of salt and pepper inside and out. Cut 3 of the lemons in half and stuff inside of the chicken along with the sage leaves. Save about 5 sage leaves for the outside of the chicken. In a small bowl, add 5 tbls of the softened butter. Chop the remaining sage leaves and add to the butter. Cream the sage and butter together and rub over the entire chicken. Place chicken in a roasting pan with the breast side up and cover with foil. Bake on 350 for 45minutes.

Remove chicken from the oven after the 45 minutes and drain the liquid from the roasting pan and add it to a bowl. Put the chicken back into the oven for an additional 10 to 15 minutes to crisp the skin.

In a medium sauce pan, add the chicken liquid, the juice of the 2 remaining lemons and the lemons zest and bring to a simmer. Add 3 tbsp of butter and the heavy cream. Simmer on low for 5 minutes and then add the jar of capers drained. Add cracked pepper to taste. Salt is optional. Remove sauce from heat. (I recommend starting the sauce when you remove the chicken from the oven the second time).

Take the chicken out the oven and let rest for 5 minutes. Pour a small amout of the sauce on the entire chicken. Add the remaining sauce to your gravy bowl and serve:)