Sage Roasted Chicken Recipe
March 2, 2015
This yummy sage chicken recipe makes people think you spend hours preparing a complicated dish...when, actually, it is very simple if you have a meat thermometer.
Without a thermometer it takes a little cooking experience but still is not difficult.
Sage Roasted Chicken
1 hour 50 minutes
2 hour 10 mins
Yield: 4 servings
- 1 roasting chicken, about 5 1/2 pounds
- Fresh sage, about 6 to 8 large leaves (or 2-3 tablespoons dried sage).
- Dash black pepper
- 1 clove garlic, coarsely chopped
- Salt and pepper, to taste
- 1 apple, cored and cut in wedges (leave skin on, do not peel)
1. Heat oven to 450 degrees F.
2. Wash chicken and pat dry.
3. Place chicken on a wire rack in a roasting pan.
4. In a food processor, process the sage, pepper, and garlic until a pasty consistency. If mix is too dry to stick on chicken add a tablespoon of melted butter to the mix and stir to obtain a paste consistency.
5. Using your fingers, spread the spice mixture over the entire chicken until all sides are well coated. (if using a large chicken you may need to make additional spice mix).
6. Place apple wedges in the cavity of the chicken. Sprinkle the chicken lightly with salt and pepper.
7. Cover chicken loosely with aluminum foil.
8. Roast the chicken for 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. and roast until an instant-read thermometer reads 165 degrees when inserted into the thickest part of the thigh, without touching bone (about 20 minutes per pound).
9. Remove foil the last 10 minutes of cooking and brown top of chicken.
10. Allow chicken to stand for 10 minutes before slicing.