Garlic & Sage Roasted Chicken
Instructions
  1. Place the chicken into a large plastic ziploc bag or bowl. Combine ingredients and pour over the chicken. Marinate the chicken for 2 hours or more.
  2. Drain the marinade off and let the chicken dry. Carefully peel up a bit of the skin of the chicken and begin to stuff the sage leaves all over. You can also shove pepper in there but I found it to be rather messy.
  3. Stuff chicken cavity with garlic cloves, pepper corns, sage leaves and lemon. Cut celery into pieces long enough to fit across the cavity of the chicken so everything will stay inside.
  4. Place broiler pan in bottom of oven and rotisserie rack in the appropriate rack space (second from the bottom in ours).
  5. Place chicken on rotisserie stake and put into oven. Pour 1 cup white wine into the roasting pan. Roast chicken for 1.5 to 2 hours at 400°F (200°C). Take an internal temperature in the thigh and breast. When it reaches 180°F (83°C) it is done. The juices from the chicken should also run clear.
  6. Remove chicken from oven and let stand for 15-30 minutes before serving.
  7. While the chicken rests, collect drippings from the roasting pan and pour into a small skillet. Add red or white wine (whatever you steamed the chicken with) and reduce it down to about half, or whatever thickness you desire. You can also mix 1 tablespoon each of water and cornstarch and mix this into the sauce, stirring constantly, so that it thickens. Add salt and pepper to taste.
Recipe Notes

Serve with mashed potatoes (or parsnips) and a favorite vegetable like sugared carrots or green beans.