Roasted chicken is always an elegant treat. This light low sodium marinade infuses the meat with flavor, leaving it juicy, tender and incredibly delicious.
SODIUM CONTENT: 265 mg per serving
1 4 lb. (approx) whole roaster chicken
1 1/2 c. diced red onion (1 medium onion)
2 t. minced garlic (2 cloves)
1 1/2 c. white wine (I have also used fruit wine with success)
1 c. apple juice
1/2 c. apple cider vinegar
1/3 c. olive oil
2 t. ground sage
1 t. freshly ground black pepper
1 t. ground rosemary
1 t. dried thyme
Place all marinade ingredients into a large gallon-size ziptop bag, seal, and shake well to combine. Wash and dry the chicken, then place in the bag, making sure the seal is secure. Shake well, inverting several times, then place in refrigerator and allow to marinate several hours (good to do first thing in the morning and allow to steep all day long) or preferably overnight.
To roast the chicken, preheat oven to 450 degrees. Remove bird from marinade bag and place breast side DOWN in a small roaster pan. Pour marinade into pan to depth of about 1 inch. Place pan on middle rack in oven and roast 25 minutes. Remove pan from oven. Gently flip bird breast side UP. Reduce heat to 350 degrees, return pan to oven and roast an additional 45 minutes, basting as necessary. If at the end of the cooking time the bird has not browned enough to your liking, simply increase the oven temperature to 450 degrees and roast slightly longer, checking the bird at 5-minute intervals. Once it looks brown enough for you, remove pan from oven and let rest at least 15 minutes before carving.