Lemon & Sage Roasted Chicken


  • 2 lemons, thinly sliced
  • 6 fresh sage leaves
  • 1 (6-pound) chicken
  • 3 teaspoonsolive oil, divided
  • 3/4 poundparsnips, peeled and trimmed
  • 3/4 poundcarrots, peeled and trimmed
  • 1/2 poundturnips, peeled and trimmed
  • 1 poundfingerling potatoes, halved
  • 2 tablespoonschopped fresh thyme


1. Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.

2. Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.

3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.


Chicken Pot Pie

  • 1 sheet frozen puff pastry dough, thawed
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 2 tablespoons lemon juice
  • 2 cups shredded leftover chicken
  • 2 cups leftover roasted root vegetables, coarsely chopped
  • 1/4 cup coarsely chopped fresh basil (if you don’t have fresh you can use dried – just use one third the amount or 4 tablespoons)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sage
  • 1 large egg white, beaten

Remember this is not an exact science so if you want to use different seasonings go right ahead!

Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut to fit over your ovenproof bowls. (Make sure they are oven-proof!! If your bowl is made by Pyrex or Corning Ware you should be safe, check the bottom. ) Keep pastry covered and chilled.

To make a white sauce:

Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in the rest of the ingredients – reserving the veggies & chicken. Pour sauce over chicken & vegetables and spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. brush with egg white.

Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot.