Provided by Trish Hall
Categories dinner, roasts, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams
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