1 6-7 lb roasting chicken
10-12 leaves fresh sage
Preheat oven to 325. Meanwhile, rinse the (empty) chicken off with cold water. Place on the rack and position in the roasting pan. Rub the chicken with a tablespoon of oil. Arrange the leaves on the breast and sprinkle liberally with Provençal salt.
Roast at 325 for about 2 hours, then turn the heat up to 350 and cook an additional 30-45 minutes or until the juices run clear and the leg easily moves when wiggled. The internal temperature should be between 160 and 180. Allow to sit for about 10 minutes before carving.
*Provençal salt is a mixture of coarse sea salt and Herbes de Provence.
It is just easing into chicken roasting weather and I went totally overboard and made a roasted chicken with stuffing, mashed potatoes, cranberry sauce, sauerkraut and roasted butternut squash all on a random Thursday evening. Now you don’t have to go that far but I suggest you carve some time out to make this chicken.
I’ve found that sprinkling a chicken with coarse salt and spices is my favorite way to insure a juicy bird with crisp burnished gold skin. As an added bonus the sage and flavored salt seep into the meat leaving it juicy and herbal without taking away from the chicken’s natural flavor. This technique incredibly simple but the results are amazing. Honestly, this was the best roasted chicken I think I’ve ever had, much less made.