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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Ingredients
- 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
Instructions
- 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.
Kelly's Notes:
- 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.
I made this recipe today in a cast iron skillet it was absolutely delicious and a big hit in our house!!!!! Definitely a keeper
Woohoo! I’m so thrilled you enjoyed the recipe, Lori!
Do you put a lid on the roasting dish / pan when cooking? Thank you
Hi Claudia! No, roast the chicken uncovered :)
Made this last Sunday and we all enjoyed it, well I couldn´t taste much at all (brilliant side affects from being sick) but the rest of the family who can still taste and smell wolfed it down with some roast spuds, veg, gravy and yorkshire puddings so thank you for sharing this recepi, will make it again :) Rakel x
I’m so glad your family enjoyed the recipe, Rakel!
Added onions and potatoes to the pan to create a side dish of roasted vegetables. They came out great but limited the available juices especially early during the roasting.
Chicken came out very moist, but not much of the apple flavor came through.
Perhaps the use of a cider syrup based glaze can be considered. I will give some thought for next time.
Looking forward to reading your results next time, ThomKat :)
This is one chicken I will never forget it’s absolutely the best i ever made especially with crushed garlic and an ipa ale rub added. Get ready for chicken heaven.
I’m so thrilled you enjoyed the recipe, Violet!
This wasn’t my first (chicken roasting) rodeo, but it was by far the best recipe I’ve ever used. Never used such a high heat or a cast iron skillet, but I had a small bird that fit perfectly. I’ve also never made sage butter. Since this is chicken in the time of being stuck at home, I used dried sage I had in the pantry and what. A. Game. Changer. It was amazing. I served it with my own take on a pumpkin cornbread I’d made in the same skillet earlier in the day. Thanks so much for opening my eyes to probably the best chicken I’ve ever served. Be well!
Love reading this! I am so thrilled you enjoyed the recipe!
I’m cooking this right now with rosemary instead of sage. I’m cooking longer at 350 instead of 450, because I’m not brave enough yet to increase my cooking temp by 100 degrees. Maybe next time
Thank you! My house smells delish!
I hope you enjoy the roast chicken, Peggy!
This turned out great! My fiance and I both thoroughly enjoyed it, and it’s such a simple recipe!
Woohoo! I’m so thrilled you enjoyed it, Nicole!
I’m going to modify this recipe for cornish hens. Do you have any suggestions for this modification? Thank you!
Hi Jan! I’ve never tried this with cornish hens, but you’ll need to adjust the roasting time. Would love to hear your results!
This is the best recipe for roasted chicken!
Wow! Thank you so much for your comment, Darlene! I’m thrilled you enjoyed the recipe :)
This was the easiest and most delicious recipe for a roast chicken I’ve tried in years. Autumn flavors, golden brown crispy skin… so yummy!
Wow! Love hearing this, Lea! I’m so thrilled you enjoyed the recipe :)
I will try this Saturday. Of all the herbs I planted the only thing still alive is my sage, and I’ve never cooked with sage before. I’ll have it with the fritters which also call for sage. I’ll let y’all know what I think of the recipe after I’ve tasted it. Stay tuned…
I hope you enjoy the recipes, Liz!