Roasted Chicken with Crispy Sage – Emily Ellyn’s Favorite Recipe

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Last month we had the pleasure of getting to know Emily Ellyn, darling of last season’s Next Food Network Star.  We asked her about her favorite recipe to make.  Here’s her answer, plus the delicious recipe!

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Iceologist:  Emily, what is your favorite recipe to make?

Emily:  Favorite Recipe to make is my Roasted Chicken with Crispy Sage.  This is by far a dish that you can easily prepare and wow your guest with little effort ~ my comfort food!

Here’s what you’ll need:

  • 1- 3 to 5 pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons poultry seasoning (optional)
  • 4 ounces olive oil
  • Dijon mustard


Preheat the oven to 450° F (232° C).

Rinse the chicken, and then dry it very well with paper towels, inside and out.

Salt and pepper the entire bird and cavity.  I drizzle olive oil all over the bird and then massage salt, pepper and poultry seasoning over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin. When it is roasted, you should still be able to make out the salt baked onto the crisp skin.  Season to taste with pepper.

Then tuck the wings behind the neck or truss the bird.  Trussing is not difficult, and if you roast chicken often, it’s a good technique to learn.  When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out.

Place the chicken on a sheet tray, sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven.  Roast it until you can smell it (20 minutes) and then turn the oven down to 350˚F for 40 minutes or until the juice runs clear.  Remove the perfectly roasted bird from the oven and let it rest for 15 minutes on a cutting board.

Remove the twine (if trussed). Separate the middle wing joint and eat that immediately (I like to sneak a bite and make sure it is good). Remove the legs and thighs and eat one of the oysters, the two succulent morsels of meat embedded between the thigh and backbone, and give the other to the person – that shows love from a gastronomist.

Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each.  Serve with mustard on the side and, if you wish, sauté onions and mushrooms to accompany.  You and your date will start this meal using a knife and fork, but finish with your fingers, because it is so succulent!

2011, Emily Ellyn, All Rights Reserved

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