Roast Chicken with Sage and Lemon

Ingredients

• 1 whole chicken (pre-cooked, about 1.4 kg)
• 3 sprigs sage
• 4 sprigs Parsley
• 2 cloves garlic
• 2 untreated lemons
• 50 g butter
• 0.5 tsp sharp mustard
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash the chicken, pat dry, and gently score the skin on the breast and drumsticks with a knife to loosen it.

3. 3.

   Rinse the herbs, shake off excess water, finely chop the leaves. Peel the garlic cloves and finely chop them as well. Rinse the lemons hot, pat dry, grate the zest, and slice the lemons into rounds.

4. 4.

   Mix the butter with the herbs, garlic, mustard, and lemon zest; season with salt and pepper.

5. 5.

   Spread the mixture over the chicken meat and fold the skin back over it. Stuff the chicken with lemon slices, close it, and place breast-side down in a greased roasting pan. Roast in the preheated oven for about 1 hour. After half the cooking time flip the chicken and repeatedly baste it with the drippings. Serve immediately.