Sage Roasted Chicken Recipe
with Mushrooms, Tomatoes & Lemon Pecorino Emulsion
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Ingredients
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Chicken and Vegetables
Lemon Pecorino Emulsion
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.
- 3
- 4
Prepare the Vegetables
Clean the mushrooms and halve them if large. Rinse the cherry tomatoes and add them to the roasting pan around the chicken along with the remaining sage leaves.
Roasting
- 5
Roast the Chicken
Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices halfway through cooking.
Lemon Pecorino Emulsion
- 6
Prepare the Emulsion
While the chicken is roasting, combine the grated pecorino cheese, lemon juice, lemon zest, and water in a blender. Blend until smooth and emulsified. Season with salt and black pepper to taste.
Serving
- 7
Serve the Dish
Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes. Carve the chicken and serve it on a platter with the roasted mushrooms, cherry tomatoes, and drizzle the lemon pecorino emulsion over the top.