John Myers
Lemon Sage Chicken
The perfect lemon sage chicken recipe with a picture and simple step-by-step instructions.
- 1 Chicken
- 10 Sage leaves
- 2 Lemons untreated
- Oil
- Salt and pepper
- Paprika powder
- Possibly white wine
- Wash the chicken and cut it in half, then rub it in well with oil, salt, pepper and paprika. Then put a small spoonful of oil in a sufficiently large pan, then place the halves side by side. Chop 4-5 leaves of sage and place on the two halves and massage or pat in something so that they do not lie loosely on top and fall down when turning. Then cut 1 lemon into small slices and halve them, squeeze them over the chicken and then add the mashed pieces to the pan. I let the chicken rest, covered, for about 1 hour. Then I fry the chicken a little on each side, about 10-15 minutes. Then I take either 1 large or 2 small casserole dishes and put the chicken halves in and pour the gravy from the pan (without the lemon pieces) into the casserole dish, then the remaining sage leaves and the other lemon, which was also cut into pieces again, are put down and I put some white wine in the baking dish, but only when I have some left over). I then cover the chickens with baking paper so that the steam draws nicely into the chickens. Then put in the oven for 40-50 minutes with a fan oven around 180-200 °. When everything is ready, I sort out the sage leaves and lemon wedges and dribble the gravy over the chickens on the plates as they serve. I usually serve french fries or homemade potato wedges and salad. Tip: If you don’t want that much lemon flavor, only take 1 lemon.
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