Sage and Lemon Roasted Chicken

When you are deep in elimination and working with a shorter spice shelf than usual, it helps to remember that a few good ingredients are enough. This roast is built on three: sea salt, lemon, and fresh sage. That is the whole seasoning, and it is plenty. Leaf herbs like sage carry real flavor on their own, no fruit-based or seed-based spice needed, so this dish is a good template to keep in your back pocket for the weeks when you want something simple and satisfying.

The chicken is a source of protein and B vitamins that support steady energy, and the lemon brightens the whole pan without any heat or seed-based spice. This is also a budget-friendly meal, which is its own kind of support when so much of AIP eating runs expensive.

Lay the lemon slices over the chicken, tuck the sage in around the pieces, and let the oven do the rest. When it comes out browned and smelling of sage, serve it over cauliflower rice or alongside a simple salad. A plain roast chicken, made with care, is one of the steadiest meals there is.

Ingredients

• 1 whole chicken, cut into pieces
• 4 tbsp extra virgin olive oil (split between the pan and the seasoning)
• 3/4 tsp fine sea salt
• 1 lemon, thinly sliced
• 2 large sprigs fresh sage, broken into portions

Method

• Heat the oven to 350 F and oil the bottom of a broiler pan.
• Arrange the chicken pieces in a single layer without overlapping them.
• Season the chicken with the salt and the remaining olive oil. Lay the lemon slices over the pieces and tuck the sage in around them.
• Roast about 75 minutes, basting regularly, until the chicken is browned and cooked through. Serve with cauliflower rice or a salad.

A storage note from the original cook: fresh sage keeps best wrapped in a damp paper towel inside a sealed bag in the refrigerator.

Air fryer variation

Chicken pieces do well in an air fryer. Season as above, then air-fry at 360 F for about 22 to 28 minutes, arranging the pieces in a single layer and flipping halfway. Lay a thin lemon slice and a little sage on each piece for the last few minutes so the herbs do not scorch. Times depend on the size of the pieces, so confirm doneness at the thickest part on your first batch.

*Adapted from asquirrelinthekitchen.com*