Lemon and Sage Chicken

Click here for recipe
Cooking Light, JUNE 2010

So.....yeah. I ALMOST followed the recipe. *snort* I hadn't planned on grilling the chicken, because we can't use the grill at the moment. I just turned this into a roasted chicken recipe. I rubbed the marinade under the skin of the chicken and let it set for about 30 minutes before putting it into the oven.

I didn't taste the lemon or the sage. I tasted mostly garlic. It was REALLY good, but I hoped to taste more of the lemon and sage. Maybe I'll try cutting the chicken up or using just split breasts and allowing it to marinade more next time.

Measuring cups and spoons
Knife
Cutting board
Grill (or roasting pan)

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