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3-4 pound chicken
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Salt and Freshly Ground Pepper
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12 large fresh sage leaves
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2 tbsp/30 ml extra virgin olive oil
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4 medium yellow onions halved crosswise, or 8 chippolini onions
Preheat the oven to 400F. Season chicken, inside and outside, with salt and
pepper. Slide your fingers between skin and meat to loosen the skin all over the bird, taking care not to tear skin.
Slip sage leaves under skin, pressing them flat against breast and legs.
Put chicken in a baking pan, and then rub with 1 tbsp. of the oil. Arrange onions around chicken and drizzle with the
remaining 1 tbsp. oil. Bake until browned and chicken has reached an internal temperature of 160F, about 1 hour. Remove
from oven and allow chicken to rest for 15 minutes before carving.
Makes 4 servings
