Lemon-Sage Roast Chicken with Sausage-Mushroom-Idaho® Potato Stuffing | Idaho Potato Commission
Preheat the oven to 400 degrees Under the skin of each chicken quarter, tuck 2 sage leaves and 1 lemon slice. Arrange the quarters on a wire rack in a large roasting pan, brush with the garlic oil....
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Ingredients
- 2 3 1/2 to 4lb chickens, quartered
- 20 whole fresh sage leaves
- 2 lemons, very thinly sliced
- 1/4 cup garlic oil and puree, or 1/4 cup olive oil mixed with 3 minced garlic cloves
- Kosher salt
- freshly ground black pepper
- 3 cups chicken stock or low-sodium canned broth
- l2 oz Shiitake, cremini, or oyster mushrooms, or a combination, wiped clean
- 6 tablespoons unsalted butter
- 1/4 cup pure olive oil
- 4 large Idaho potatoes, peeled + cut into 3/4in cubes
- 1 1/2 lbs bulk sweet or hot Italian sausage
- 4 medium red onions, halved and thinly sliced lengthwise
- 4 garlic cloves, minced
- 2 tablespoons minced fresh sage
- 1/3 cup minced fresh basil
- 4 cups 1/2-in cubes sourdough bread
- 1 cup chopped sun-dried tomatoes, packed in oil or reconstituted
- 1 cup chicken stock or low-sodium canned broth
- Large garlic clove, minced
- 4 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon chopped fresh chives, parsley, chervil, or a combination
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