Ingredients
1/4 cup lemon juice1/4 cup plus 3 tablespoons olive oil, divided5 garlic cloves, minced2 tablespoons minced fresh sage1 roasting chicken (6 to 7 pounds)2 tablespoons butter, softened1 medium lemon, cut into wedges8 medium potatoes, quartered2 medium onions, quartered1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade.
Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.
Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
