Best Sage And Lemon Chicken Recipes

HERB-ROASTED CHICKEN WITH LEMON AND SAGE

Steps:

• Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
• The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
• Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
• Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
• Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

CHICKEN MILANESE WITH SAGE-AND-LEMON-BUTTER SAUCE

Steps:

• To prepare the sauce: In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
• Meanwhile prepare the chicken: In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
• Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, about 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
• Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.

LEMON, SAGE, AND GARLIC ROAST CHICKEN

Steps:

• Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
• Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
• Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

CHICKEN ROASTED WITH SAGE AND LEMON

Steps:

• Preheat oven to 350 degrees.
• Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
• Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
• Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
• In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
• Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

LEMON, SAGE AND GARLIC ROAST CHICKEN

Steps:

• Preheat oven to 450°F.
• Slide fingertips under chicken skin to loosen.
• Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
• Smooth skin over to close.
• Place chicken in shallow baking pan.
• Brush with oil.
• Drizzle 1 teaspoon lemon juice over each breast.
• Sprinkle with chopped garlic, salt and pepper.
• Pour 1/2 cup broth into pan around chicken.
• Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
• Transfer chicken to platter.
• Place baking pan atop burner.
• Add remaining 1/2 cup broth.
• Using back of fork, mash the garlic on the baking pan into broth and pan juices.
• Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
• Spoon sauce over chicken and serve.

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE

Steps:

• Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
• In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY AND THYME

Steps:

• Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly until the mixture is thick and creamy. Put the chicken in a bowl. Rub the paste all over the chicken, including under the skin. Cover and refrigerate overnight. Preheat oven to 425 degrees. Arrange lemon slices on a sheet pan. Top with the herbs on each slice and top with a thigh. Salt and pepper the chicken. Bake about 45 minutes. Serve with the lemon and herbs intact. A sauce can be made with the pan juices.

WW CHICKEN AND WHITE BEAN STEW WITH LEMON AND SAGE

Steps:

• Sprinkle chicken with garlic powder, salt and pepper. Heat oil in Dutch oven over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
• Add remaining 1 tsp oil to Dutch oven. Add onion and cook, stirring occasionally, until softened about 5 minutes.
• Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
• Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
• Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
• Add chicken, beans, and sage. Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
• Stir in lemon zest.

SAGE AND LEMON CHICKEN

Steps:

• Place chicken breasts between wax paper or plastic wrap and pound to 1/2 inch thickness.
• Press 2 or 3 sage leaves on the surface of each breast.
• Combine flour,salt and pepper to taste on a plate, and gently dust chicken with the seasoned flour.
• Heat olive oil in a medium skillet and add chicken, sage-side down.
• Brown for 3 to 5 minutes, then turn over chicken and brown 3 minutes longer.
• Set chicken aside and pour off any fat.
• Add lemon juice and broth to the skillet and scrape up any browned bits with a wooden spoon.
• Return chicken to skillet and simmer for 5 minutes or until heated through.
• Place chicken on 2 serving plates then add butter to skillet and swirl to melt.
• Spoon sauce over chicken.

CHICKEN MILANESE WITH SAGE AND LEMON BUTTER SAUCE

Steps:

• preheat oven to 325 CHICKEN In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest. SAUCE In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.

CHICKEN IN MILK WITH SAGE AND LEMON

Steps:

• Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
• Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
• To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.