ROASTED CHICKEN WITH SAGE AND LEMON

1- Free range roasting chicken

1- Small lemon, sliced

1- Small onion or shallot chopped into eighths

6- Sage Leaves, chopped

3- Tbl. unsalted butter, room temperature

2 -Tbl. Olive oil

salt

pepper

cotton kitchen twine

Roasting Pan

Preheat oven to 425

Preparation:

1. Combine the butter and sage to form a paste. Season with salt and pepper

2. With index finger, carefully separate the skin from the breast meat of the chicken to form a pocket . Do not tear the skin off the bird.

3. Smear the butter mixture on the breast meat under the skin. Try to cover the majority of the breast without tearing the skin.

4. Liberally salt and pepper the cavity of the chicken.

5. Place the lemon slices and onion segments into the chicken cavity.

6. Truss the chicken

7. Salt and pepper the entire chicken and coat the skin with the olive oil.

8. Place chicken in roasting pan breast-side up.

9. Roast in oven for 25 minutes. Reduce heat to 375. Continue roasting until an instant-read thermometer registers 160 near the breast bone and the thigh. Approximately 45 - 55 minutes more.

10. Remove from oven and let rest for 15-20 minutes. Slice and serve.

Serve with a medium bodied, fruit forward red. Examples: New world Pinot Noir, California Zinfandel, Cru Beaujolais (Fleurie, Julienas) or a Chinon.