Sage Roasted Chicken Recipe
This Sage Roasted Chicken recipe is perfect for weeknight dinners or special occasions. This chicken is seasoned with fresh herbs and cooked to perfection in the oven. It’s budget-friendly and easy to make, making it a go-to recipe for any home cook.
One of our favorite things about this recipe is that it’s great for leftovers so you can enjoy it for lunch the next day. Plus, you can add different sides or sauces to change up the flavor and make it feel like a new dish each time.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s budget-friendly and easy to make – perfect for weeknight dinners.
- The chicken is seasoned with fresh herbs for maximum flavor.
- Leftovers are great for lunch the next day or can be used in other dishes.
🛒Ingredients
Here are a few of the ingredients that you will need to make this delicious roast chicken recipe. One great thing about this recipe is that all these ingredients are budget-friendly so you don’t have to worry about spending a lot of money at the grocery store.
- whole chicken
- fresh sage
- lemons
- unsalted butter
- yellow onion
- baby carrots
- small potatoes
- olive oil
- salt
- black pepper
🔪 How to Make This Sage Roasted Chicken Recipe
Making this sheet pan meal is so simple. Just follow these step-by-step instructions and you will have a family-friendly meal that even your guests will enjoy.
Step 1: Preheat the oven and prep the vegetables
Preheat oven to 425 degrees F. Cut baby potatoes in half and onion into large chunks. Add potatoes, onions, and carrots to the baking dish. Add olive oil, salt and pepper to taste. Mix to combine.
Step 2: Make the compound butter
Chop sage into tiny pieces and add to butter. Then, cut the lemons in half. Add the juice of ½ lemon to the butter/sage mixture. Mix to combine.
Step 3: Prep the chicken
Remove any giblets from the chicken. Pat chicken dry with a paper towel. Take your time during this step as it will result in a crispier skin. Then, liberally salt and pepper the chicken. Place the remaining lemon halves in the cavity of the chicken.
Step 4: Season the chicken
Lift the skin above the breast and insert roughly half the butter mixture. Spread the mixture as much as possible under the skin. Then, melt the remaining butter in the microwave and baste the entire chicken.
Step 5: Tie the chicken and place it on the pan
To ensure an even bake on the chicken, tie the legs together with baking string and tuck the wings under the bird so they don’t burn. Then, place chicken on top of veggies.
Step 6: Bake and serve the chicken
Bake at 425 degrees F for 20 mins. Then, lower the temp to 350 degrees F and cook for 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degrees F.* Allow chicken to rest for 10 minutes before carving.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use different herbs like rosemary, thyme, or oregano instead of sage.
- Add a spicy kick by sprinkling some cayenne pepper over the chicken before baking.
- Swap out the lemons for oranges to give the dish a citrusy twist.
Do you love roast chicken recipes? If so, next time you may want to give this Garlic Herb Roasted Chicken recipe a try!
🥄 Equipment
This delicious recipe only requires a few simple tools to help you make this dish:
- large baking dish or roasting pan
- String for trussing
- paper towels
- small bowl
- basting brush
🥫 Storage
Store leftovers in an airtight container in the fridge for 2-3 days. The chicken can also be frozen for up to 3 months. Just make sure to properly wrap it in foil or place it in a freezer-safe container before freezing.
Serve With Roasted Chicken
Roasted chicken is a great meal on its own because it includes vegetables however if you want to add more vegetables to it, we like to serve it with a green vegetable side dish such as these Lemon Garlic Green Beans or a bread side like this No Knead Dutch Oven Bread.
💭 Tips
Here are a few tips that you can use to ensure that this roasted chicken recipe turns out perfectly for you.
- Make sure to pat the chicken dry before seasoning as this will result in a crispier skin.
- Use a meat thermometer to ensure the chicken is cooked thoroughly. The internal temperature should reach 165 degrees F.
- For an even more flavorful chicken, marinate it overnight in the compound butter before roasting.
- Use any leftover chicken in sandwiches, salads, or soups for a delicious and convenient meal.
⁉️ FAQ
Do you have questions about this sage roasted chicken recipe? Here are the answers to the most commonly asked questions.
We like to start at 425 degrees, and then lower the heat to 350 to finish the roasting process.
The best way to tell if the chicken is done is by using a meat thermometer. The internal temperature should reach 165 degrees F.
Some great herbs to use on chicken include sage, rosemary, thyme, and oregano.
🍽 More Chicken Recipes
Do you enjoy chicken recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sage Roasted Chicken Recipe
Equipment
- large baking dish or roasting pan
- String for trussing
- Paper towels
- small bowl
- basting brush
Ingredients
- 5 pounds whole chicken
- 2 tablespoons fresh sage
- 2 lemons
- 5 tablespoons unsalted butter room temp
- ½ large yellow onion
- 16 ounces baby carrots
- 1.5 pounds small potatoes
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425 degree F.
- Cut baby potatoes in half and onion into large chunks.
- Add potatoes, onions and carrots to the baking dish. Add olive oil, salt and pepper to taste. Mix to combine.
- Chop sage into tiny pieces and add to butter.
- Cut lemons in half. Add juice of ½ lemon to butter/sage mixture. Mix to combine.
- Remove any giblets from the chicken. Pat chicken dry with a paper towel. Take your time during this step as it will result in a crispier skin.
- Liberally salt and pepper the chicken.
- Place remaining lemon halves in the cavity of the chicken.
- Lift the skin above the breast and insert roughly half the butter mixture. Spread the mixture as much as possible under the skin.
- Melt the remaining butter in the microwave and baste the entire chicken.
- To ensure an even bake on the chicken, tie legs together with baking string and tuck the wings under the bird so they don’t burn.
- Place chicken on top of veggies.
- Bake at 425 degree F for 20 mins. Then, lower the temp to 350 degree F and cook for 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degree F.*
- Allow chicken to rest for 10 minutes before carving.
