Roasted Lemon Sage Chicken

Print Recipe
(Serves 2-4 pending size of chicken)
Course Main Course
Keyword Chicken, Phase Three
Servings 2


  • 3 Sprigs sage
  • 1/2 Juice of a lemon
  • 4 tbsp Olive oil
  • Salt & pepper to taste
  • 1 Whole Free-range chicken
  • 3 Garlic cloves, whole
  • 2 Red onions, peeled and cut into chunks
  • 1 Lemon, cut in half
  • 400 ml Sugar-free chicken stock
  • Greens to serve


  • Finely chop 2 sprigs of sage, then combine with lemon juice and olive oil into a bowl, season with salt & pepper.
  • Pour marinade over chicken, cover, and leave for 1 hour in the fridge.
  • Preheat oven to 180⁰C.
  • Place chicken into a roasting pan along with garlic & onions.
  • Add lemon halves and the remaining sage sprig into the cavity of the chicken.
  • Spoon a little of the chicken stock over the top and roast the chicken for approx. 1 hour or until cooked through and golden, basting regularly with the remaining stock.
  • Serve with steamed greens or green salad.