Lemon-Sage Roast Chicken with Sausage-Mushroom-Idaho® Potato Stuffing


  • For the chicken:
  • 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 and freshly ground black pepper
  • 3 cups chicken stock or low-sodium canned broth
  • For the stuffing:
  • 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 cup 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
  • Kosher salt and freshly ground black pepper
  • For the sauce:
  • Large garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon chopped fresh chives, parsley, chervil, or a combination


  1. Preheat the oven to 400 degrees
  2. Under the skin of each chicken quarter, tuck 2 sage leaves and 1 lemon slice.
  3. Arrange the quarters on a wire rack in a large roasting pan, brush with the garlic oil.
  4. Season generously with salt and pepper.
  5. Roast without basting until the skin is golden brown and flesh is almost cooked through- about 30 minutes
  6. Pour chicken stock around, not over, the chicken quarters in to the roasting pan.
  7. Place I slice of lemon on top of each chicken quarter and continue roasting until the juices run clear and a leg moves easily in its socket, about 20 minutes more.
  8. Meanwhile, make the stuffing: remove and discard the stems of the shiitakes.
  9. Cut the shiitake caps and creminis in quarters.
  10. With your hands, pull the oyster mushrooms apart into bite-size pieces.
  11. In a large skillet, melt the butter over medium-high heat.
  12. Add the mushrooms and saute until tender and mushrooms start to give off their liquid, about 5 minutes.
  13. Transfer to a bowl with their liquid and set aside.
  14. Add the pure olive oil to the skillet and heat over medium/high heat.
  15. Add the Idaho potatoes and pan-fry, stirring occasionally, until golden brown and cooked through, about 15 minutes.
  16. Remove potatoes from the pan and set aside.
  17. Wipe out the skillet, then crumble the sausage into it and cook, stirring, over medium-high heat until the sausage is just beginning to brown, about 5 minutes.
  18. Add the onions and the garlic and cook until the sausage is thoroughly browned about 5 minutes more.
  19. Add the sage, basil, bread cubes, tomatoes, Idaho potatoes, and mushroom mixture to the pan and mix to combine, adding a ladle full of stock if needed to moisten the mixture.
  20. Season to taste with salt and pepper.
  21. Cook, stirring, until heated through.
  22. When the chicken is done, remove from the oven and set aside to rest on a carving board or platter, covered with foil, at least 10 minutes.
  23. Meanwhile, make the sauce: Strain the juices from the roasting pan into a saucepan and skim off any floating on the top.
  24. Bring to a boil over high heat, reduce by one-third, then add the garlic and salt and pepper to taste.
  25. Turn off the heat and immediately whisk in the butter.
  26. Serve the dish: Divide the stuffing on plates.
  27. Place a chicken quarter on each plate and then drizzle with a spoonful of sauce.
  28. Sprinkle with the chives and serve immediately.
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Yield: Serves 6-8

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