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Herb-Roasted Chicken with Lemon and Sage
- 1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 1 bunch of fresh sage leaves (about 1/2 cup)
- 2 teaspoons kosher salt and freshly ground black pepper
- 3 medium carrots, peeled and halved crosswise, optional
- 3 celery stalks, cut crosswise into thirds, optional
- 1 large onion, peeled and cut into large chunks, optional
Directions:View on Epicurious
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