Belgian Roasted Chicken


prep 0:30       total 1:30


2 to 4 servings



1 roasting chicken, cleaned
1 sm. lemon, thinly sliced
2 tbsp. butter
2 tbsp. dried rosemary
2 tbsp. dried thyme
2 tbsp. dried sage
1 tbsp. garlic powder
4 sage leaves
1 dash nutmeg
1 sm. apple, diced
4 cloves garlic


Combine herbs and salt to taste. Rub chicken inside and out with butter and under breast skin, gently lifting the skin near the neck cavity and being careful not to tear it from the leg.

Place the lemon slices under the skin and artfully arrange sage leaves on top of lemon slices. Generously rub the chicken with the herb blend and salt and pepper cavity. Insert garlic cloves and chopped apple in cavity. With cooking string, pull wings together and then tie legs together.

Preheat oven to 350°F. Grease a roasting pan with olive oil and place chicken breast down and cook for 30 minutes. Turn chicken breast up and continue cooking for one more hour. The thickest part of the thigh should reach 170°F once chicken is done.

Author's Comments

This chicken is wonderful served with chopped root vegetables such as carrots,onions, leeks, potatoes and fennel bulbs which have been tossed in a metled butter and olive oil mixture and added to the pan the final hour of cooking. A crisp, fresh garden salad tossed with vinaigrette is the perfect accompaniment to this wholesome meal.

Bon Appetit!!

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