I loooove Sage! Rosemary reminds me of the holiday season and cold weather. When combined, they create the perfect seasoning for a roasted chicken.
The chopping part takes the most time, the rest is just waiting. I still refuse to buy the pre-chopped grocery veggies despite how much time it would save me. Some of them are $12, that’s insane!!! Just to pay for convenience. So I buy my veggies for $4 and chop them myself. This chicken smells amazing when it’s cooking!
1 fennel bulb and leaves, chopped
5 carrots, chopped
28oz can, San Marzano tomatoes
5 sprigs fresh rosemary, chopped
6 fresh sage leaves, chopped
1 whole roasting chicken, remove the weird bag thing inside of it
Butter, a few pats
Olive oil, a swirl
Salt & Pepper
Preheat oven to 400*F. Oil a roasting pan and place the chicken in it. Coat the chicken with olive oil and smear with a few pats of butter.
Sprinkle with the rosemary, sage, tons of pepper and just a little tiny pinch of salt.
Arrange the vegetables around the chicken so it will look like this:
Roast at 400*F for 60 minutes. Enjoy with your favorite glass of wine! No after picture because it was 9PM, the lighting sucked, the baby was losing her mind and I…was starving!! 🙂 Aka, this meal is perfect for working Moms.