Roasted Chicken with Orange Sage Sauce Recipe

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Succulent roast chicken is flavored with lemon and glazed with a tangy orange sauce in this tasty recipe.
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  • 5 pounds chicken - large roaster
  • 1 lemon - sliced
  • 1/2 bunch lemon thyme
  • 1 cup orange juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cornstarch
  • 1 teaspoon thyme - dried
  • 1 teaspoon sage - dried
  • 1/4 cup raisins - golden
  • salt and pepper to taste
Container:roasting pan with cover, medium saucepan
25 mins
1.5 hrs
2 hrs
  • Preheat oven to 375° F.
  • Rinse off the chicken and pat dry with a paper towel.
  • Gently loosen the skin from the meat on the breast of the chicken.
  • Slide slices of lemon and sprigs of lemon thyme under the skin.
  • Place the chicken in a roasting pan and place any remaining lemon slices in the cavity of the bird.
  • Sprinkle liberally with salt and pepper.
  • Cover with a lid and place in the oven.
  • Roast for 30 minutes, then uncover the bird and pour the sauce over the entire chicken.
  • Leave the cover off and continue roasting, basting the chicken occasionally with the sauce for approximately 1 hour or until the chicken is nicely browned and the internal temperature reaches 180° F.
  • Allow the chicken to rest for 10-15 minutes before serving.
  • Serve with the sauce on the side and roasted vegetables if desired.
  • Combine the orange juice and mustard in a suacepan.
  • Whisk in the corn starch.
  • Add thyme, sage and raisins.
  • Whisk continuously over medium heat or until it comes to a simmer and thickens.
  • Turn off heat and pour over chicken as instructed.
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