For a low-purine gout diet, lemon-and-sage roasted chicken is a delicious recipe. Chicken does not contain as much purine as red meat or pork, and the meal can be served with sides of roasted parsnips, carrots and turnips, which are also not rich in purine.Continue Reading
Collect 2 thinly sliced lemons, 6 fresh sage leaves, a 6-pound chicken, 3 teaspoons divided olive oil, 3/4-pound servings each of carrots and parsnips peeled and trimmed, 1/2 pound of turnips peeled and trimmed, 1 pound halved fingerling potatoes and 2 tablespoons chopped fresh thyme.
Put 6 lemon slices and the sage leaves under the skin of the chicken, and place the remaining lemon slices in the chicken's cavity. Bind the chicken's legs with twine and push the wings underneath the poultry. Coat the chicken with 1 teaspoon olive oil, and cook in the lower third of an oven preheated to 425 degrees Fahrenheit. Cook for 1 1/4 hours, then remove the chicken from the oven, and place on a cutting board. Let stand for another 15 minutes.
Cut the carrots, turnips and parsnips into matchstick-sized segments, and place them in a baking pan with the rest of the olive oil and chopped thyme. Bake for 45 minutes or until the vegetables are tender.
Take the skin off the chicken, and remove the lemons from the cavity. Slice the chicken, and serve with the roasted vegetables.