Sage-butter roasted chicken

Who said chicken is boring?

This chicken literally oozes with deliciousness: fresh sage, garlic, and butter – what can be better? This makes a terrific holiday or any special dinner, and the juicy leftovers are great in salads and sandwiches.

You will need:

• A large chicken (gutted etc.)
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons finely chopped fresh sage + one more branch for stuffing
• 2 garlic cloves, pressed

1. Preheat oven to 400F. This is important: you will cook the chicken at 400F for the first 15 minutes, then decrease the temperature to 375F. The overall cooking time will depend on the weight of chicken – our Easter one was 8 lbs and took about 2 hrs. When your chicken is ready, the internal temperature should hold steady at 165F.

2. Clean and trim chicken as necessary. Prepare the ‘rub’ – mix together the butter, chopped sage and pressed garlic. Use your hands to loosen skin from the breast. Spread 1 tablespoon of your herb butter under the skin. Rub the 1 tablespoon of herb butter over entire chicken. I also placed some whole sage leaves under the skin but that is optional. Pin or tie the legs together.

3. Follow the cooking instructions above and enjoy your juicy chicken and crackly chicken skin. All I have to add is: YUM.