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Apple and Sage Roast Chicken
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Add an autumnal twist to a comfort food favorite with this crowd-friendly recipe for Apple and Sage Roast Chicken.
Raise your hand if you’re ready for all things holiday! (Me, me, me!) While it may not feel like fall in southern California and we’re still going strong with our 5-Minute Frozen Yogurt, there’s no reason we can’t bust out all things apple, sage, butternut and beyond.
So I’ve taken my beloved Simple Roast Chicken with Garlic and Lemon and given it an autumnal twist. Get ready for perfect poultry, folks! This Apple and Sage Roast Chicken is one heck of a juicy, flavor-packed bird.
When it comes to roasting a chicken, there are a few key tips that will guarantee your path to poultry perfection:
- Dry Skin = Crispy Skin: The drier your chicken is after rinsing it, the crispier the skin will be. So grab the paper towels and blot, blot, blot … and then blot some more to ensure every last drop of water has been soaked up.
- ‘Tis the Season: Don’t fear the salt! A plain chicken can handle a good dose of sodium (and pepper) so make sure you’re generous with your S+P both on the exterior of the bird and inside the cavity.
- All About That Baste: Looking for a deep golden brown color? Basting is critical! Don’t omit this step or you’ll risk uneven browning.
Ready to steer clear of the grocery store rotisserie chicken? Grab the bird, preheat your oven and get ready for the most classic of all comfort foods. And don’t forget The Best Secret Ingredient Mashed Potatoes or 5-Ingredient Butternut Squash Fritters to complete your fall feast!
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Apple and Sage Roast Chicken
- 1 (4- to 5-pound) roasting chicken
- 4 Tablespoons unsalted butter
- 1 1/2 Tablespoons minced fresh sage
- 2 cloves garlic (See Kelly's Notes)
- 1 apple, cored and cut into wedges
Preheat the oven to 450°F.
In a small saucepan set over medium-low heat, combine the butter and minced sage. Cook until the butter is melted.
Rinse the chicken, remove the giblets (if included) and trim off any excess fat. Thoroughly dry the chicken then place it in a skillet, nonstick sauté pan or roasting pan.
Brush the chicken all over, as well as inside the cavity, with the melted sage butter then season the chicken all over (including inside the cavity) generously with salt and pepper. Place the apple wedges and smashed garlic cloves inside the cavity then using kitchen twine, tie together the legs.
Roast the chicken for 1 hour, basting it every 15 minutes with the juices and excess melted butter than collect in the pan. (Tilt the pan to collect the juices and spoon them back atop the chicken.)
Remove the chicken from the oven once it has reached an internal temperature of 165°F and let it rest for 10 minutes on a cutting board before slicing and serving.
The garlic can be added in two ways: You can mince the cloves then add them to the butter and sage or you can smash the cloves and place them inside the cavity. If you go the minced garlic route, it's important to baste the chicken every 15 minutes so that the garlic doesn't burn. If you go the smashed garlic route, you can baste the chicken only two or three times. Both ways work!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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