Roasted Herbal Chicken with Lemon and Ginger


1 (4-pound) chicken
1 lemon, sliced
2 red onions, sliced (½ cup sliced onion reserved)
1 nub of fresh ginger, sliced
2 garlic cloves, chopped
¼ cup fresh sage, chopped (2 tablespoons reserved)
¼ cup fresh rosemary, chopped (2 tablespoons reserved)
Freshly ground pepper
Olive oil


Preheat oven to 375°F

In a large roasting pan, layer the bottom with the lemon, onions, ginger, garlic, and herbs. Season with salt and pepper and drizzle with olive oil. Place the chicken on top and add reserved herbs and onions to the inside of cavity. Place the chicken in the oven for 1 hour and 20 minutes, basting occasionally. Let the chicken rest for 10 minutes before serving.