Preheat oven to 425 degrees.
Place chicken in a large roasting pan. In a large bowl, combine remaining ingredients (lemon juice through sage); drizzle mixture evenly over chicken and roast for 1 to 1 1/2 hours or until cooked through.
Allow chicken to rest on a cutting board for 15 minutes before carving*.
*LEANNE’S NOTE: If the chicken seems to be browning too quickly, you can cover it loosely with foil wrap, after it has roasted for about 40 minutes, and that should keep it from blackening on top. Keep the oven on and roast the veggie side dish while the chicken is resting.