2Lemons Juice and zest- keep what's left of the lemons we will use them later
1tbspEnglish mustardor regular mustard and a pinch of cayenne
1tbspextra virgin olive oil
1tbsprubbed or dried sage- if you don't have sage pick your fav spicerosemary is works well
1small handful fresh sage- optional
1/2cupwhite wine- water or chicken stock will work
Preheat oven to 350 you will need the bottom rack so take out the middle/top rack now.
Wash the chicken in cold water and take out the neck/giblets etc., put chicken in a large roasting pan, toss onions and the potatoes into the pan.
Take out a medium bowl and whisk everything else together: Use a cheese grater (preferable hand held) or a zester to zest the lemons and then use the same tool to shred the garlic cloves right into your bowl, when it gets close to where you might hurt yourself stop and toss the rest of the garlic clove into in the chicken. Add the lemon juice, the oil, rubbed sage and the mustard to the bowl. Whisk it baby!!! Now stuff that chickie w/ the left over lemons and one of the onion slices. Pour the marinade over the chicken and the potatoes and onions, snip the fresh sage over the top with some scissors and stick the stems into the chicken.
Bake the chicken for 2 hours at 350 basting 2 times throughout- don't forget to baste inside the chicken to keep it moist.
Here is the key, when you take the chicken out of the oven DON'T CUT INTO IT YET!!! Wait at least 10 minutes otherwise all the juices will spill out and dry it out.
Take the chicken out of the pan, and place it on a cutting board to rest, leaving the potatoes and onions in the pan. Now is time for the wine, pour it into the pan and scrape the bottom of the pan and stick the pan back in the oven, crank it up to 425 for the 8-10 minutes, stir 2-3 times, watch it so it doesn't burn.
This decadent meal is full of protein, B6 and C vitamins, fiber and antioxidants. It is perfect if you are feeling under the weather.