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Rotisserie Chicken with Sage Butter and Garlic

Posh Journal
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins


  • 1 Lb Whole Chicken, 4
  • 30 Leaves Fresh Sage
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Garlic Powder
  • cup Unsalted Butter
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Kosher Salt
  • Black Pepper


  • Pre-heat over to 475°.
  • Rinse chicken with cold water and pat dry
  • Peel lemon with the white pith
  • Finely chop lemon peel, sage and garlic. Then add butter, garlic powder and kosher salt. Stir to combine.
  • Using your fingertips, loosen skin from breast.
  • Rub outer skin, breast, wing and thigh areas with sage butter mixture.
  • Rub remaining butter onto skin under the chicken. Use most of it on the outside to get crispy skin.
  • Pour olive oil on each area of chicken and season with salt/pepper
  • Stuff with quartered lemon
  • Cook for 1 ¼ to 1 ½ hour or until chicken is tender and juicy
  • During last 5 minutes of cooking time, rub the herb oil mixture over chicken
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