This recipe is my go-to when I want to impress guests or simply treat myself to a delicious, comforting meal. It's surprisingly simple to make, yet it tastes like it came straight from a fancy restaurant. The crispy skin, juicy meat, and vibrant sage sauce are a perfect combination—pure culinary magic!
I've always found that roasting a chicken is way easier than people think. I remember the first time I made it for my friends. They were blown away, and it gave me so much confidence in the kitchen. This recipe is my way of sharing that confidence and making it easier for you to create a fabulous meal for yourself or your loved ones. Trust me, it's an absolute crowd-pleaser!
Required Equipments
- Roasting pan
- Baking sheet
- Meat thermometer
- Mixing bowls
- Whisk
- Wooden spoon
Roasted-Chicken-with-Sage-Sauce
This recipe for roasted chicken with sage sauce is a delightful and simple meal. The combination of crispy chicken skin, juicy meat, and flavorful sage sauce will impress even the most discerning palates.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly crispy skin!
- Pat the chicken dry: This step is super important, you guys! Use paper towels to thoroughly pat the chicken dry. Seriously, the drier it is, the crispier the skin will be. It's a game changer, trust me!
- Season generously: Season the chicken generously with salt, pepper, and a sprinkle of paprika. Don't be shy; the more flavor, the better!
- Stuff the cavity (optional): If you like, you can stuff the chicken's cavity with some herbs like rosemary or thyme for extra aromatic goodness. I usually do this, it adds a nice little something special.
- Place chicken in a roasting pan: Place the chicken in a roasting pan and roast for 1 hour and 15 minutes. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
- Make the sage sauce: While the chicken is roasting, melt the butter in a saucepan over medium heat. Add the shallots and cook until softened, about 5 minutes. This gives the shallots that sweet carmelized flavor which is amazing.
- Add the sage: Add the fresh sage leaves and cook for another minute, until fragrant. Don't overcook the sage; you just want to release its delicious aroma. It's like a mini-aromatherapy session for your kitchen!
- Add the chicken broth: Pour in the chicken broth and bring to a simmer. Reduce the heat and let it simmer for about 10 minutes, or until the sauce has slightly thickened. Taste and adjust seasoning if needed. Maybe add a pinch more salt, pepper, or a dash of white wine if you feel adventurous.
- Rest the chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve and serve: Carve the chicken and serve immediately, drizzled generously with the delicious sage sauce. The crispy skin and succulent meat, paired with the vibrant green sauce, is pure heaven! I'm getting hungry just thinking about it!
📝 Notes
- For extra flavor, you can add some herbs like rosemary or thyme inside the chicken cavity.
- Feel free to adjust the amount of sage to your liking. Some like it more intense, others prefer a subtler flavor.
- Don't skip the resting period. This allows the juices to redistribute, making the chicken more tender and flavorful.
- Leftovers are amazing! Use the chicken in salads, sandwiches, or soups. The sauce is great over pasta or vegetables.
🍎 Nutrition
Calories: 500kcal
Protein: 40g
Fat: 35g
Carbohydrates: 5g
Fiber: 2g
Calcium: 100mg
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