Pat the chicken dry with paper towels. Mix the oil, butter, garlic, rosemary, thyme, sage, salt and black pepper and rub the mixture into the chicken, including under the skin.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Put the lemon into the cavity of the chicken.
3
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Place the chicken in the center of the pan, breast side up.
Baking pan
5
Bake uncovered 150–180 minutes, until the skin is browned and blistered in spots and the juices run clear. While baking, baste the chicken with the pan juices every 30 minutes.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Take out the chicken and let it rest 20 minutes, and only then carve.
KnifeCutting board
782calories
102 gprotein
3 gcarbs
37 gfat
● protein 54%● carbs 1%● fat 44%
Per serving (398 g), of 10 servings
To assemble ·
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⚖ About the ingredients
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
Turkey: measured by weight (g) in this recipe · 189 kcal per 100 g · More about Turkey →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Sage: measured in tbsp in this recipe: 1 tbsp = 15 g · 315 kcal per 100 g · More about Sage →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
