Brown Sugar and Sage Roasted Chicken

 Brown Sugar and Sage Roasted Chicken

 4 Servings | 10-minute Prep Time | 1-hour and 45-minute Cook Time 

Ingredients

5 lb. Whole Chicken, eviscerated 

½ c. European Butter, softened

2 Tbsp. Dark Brown Sugar

2 Tbsp. Demerara Sugar

A Handful of Sage Leaves, rinsed and dried

½ Fresh Lemon, cut into two wedges

1 Medium shallot, cut into wedges

1 Head of Garlic, ½ left whole and peeled, ½ minced 

Salt 

Pepper

Instructions

Preheat oven to 375°F.

In a small bowl, combine butter, both sugars, and the minced garlic with a fork until well mixed.

Rinse chicken and pat dry with paper towels. 

Insert lemon wedges, shallot wedges, the larger sage leaves, and the garlic cloves that were left whole into the cavity of the chicken.

Place the smaller sage leaves under the chicken skin, be careful not to tear the skin as you’re doing this.

Using your hands, apply the sugar/butter mixture over the entire chicken and under the chicken skin.

Season the entire bird with salt and pepper.

Truss chicken and place on roast rack in a roasting pan, breast side up.

Roast the chicken for 1 hour and 45 minutes to 2 hours. When done, juices will run clear; the internal temperature should be 165°F at the thickest part of the thigh.

Remove chicken from the oven and let it rest for 10-15 minutes before serving.