Lemon & Sage Roasted Chicken

• 1/4 cup lemon juice
• 1/4 cup plus 3 tablespoons olive oil, divided
• 5 garlic cloves, minced
• 2 tablespoons minced fresh sage
• 1 roasting chicken (6 to 7 pounds)
• 2 tablespoons butter, softened
• 1 medium lemon, cut into wedges
• 8 medium potatoes, quartered
• 2 medium onions, quartered
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade.
2. Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan.
3. Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350u0b0 until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

lemon juice, olive oil, garlic, fresh sage, chicken, butter, lemon, potatoes, onions, salt, pepper

Taken from www.tasteofhome.com/recipes/lemon-sage-roasted-chicken/ (may not work)