The ultimate comfort food. One pan apple and sage autumn roasted chicken dinner is a family favorite recipe that has been loved by many for years. This easy meal can be made in just one dish yielding in tender and juicy chickens, with crispy skin, and delicious vegetables like carrots, onions, potatoes and apples of course. Don't forget your flavorful, aromatic herb - sage. The flavors are truly complementary - so tasty you will surely come back to this dish all the time.

This is one of our family favorite chicken recipes. Using a whole chicken, with bone in and skin on for roasting is the way to go with this recipe. The marinated flavor comes from butter with garlic fresh herbs, like sage leaves that coat every inch of your oven roasted bird! It also includes veggies such as apples for added sweetness which complement perfectly while roasting together in this delicious mix of flavors.

This meal just has fall written all over it, with seasonal veggies and apples, you can use up all that local fresh produce and any of the remaining apples from all of your baking.

Why this recipe

You prepare this meal in one pan, whether it's your favorite roasting pan, or a large cast-iron skillet (you may have to add less veggies than recommended in the recipe!), but one pan means less dishes!

Having a good recipe to roast chicken is so useful. They are perfect for busy weeknight dinners, but can easily be served at a casual gathering.

This is a healthy meal that is also ultra comforting an a cold Autumn day.

Ingredients for this easy roasted chicken dinner

5-6 lbs whole uncooked roasting chicken
⅓ cup olive oil
Fresh herbs – 1 large bunch sage (optional: rosemary, thyme)
⅓ cup white wine
1 head of garlic, cut in half crosswise, half left whole, half minced
4 tablespoons butter
1 large potato
2 apples
Salt and pepper
1 Cinnamon stick
1 red onion, sliced into thick wedges

Notes about ingredients:

-I always use fresh herbs when I make this One pan apple and sage autumn roasted chicken. You can look for fresh sage, rosemary and thyme. If you prefer to use dried herbs, cut the ratio in half.

-I use sweet Fiji apples. Any sweet apple is ideal for this dish. Leave the tart apples for baking!

-You can add any veggies you'd like to this dish. Sweet Potatoe, butter nut squash, Brussel sprouts.

How to make one pan apple and sage roasted chicken

Preheat oven to 425 degrees F

Mince half of your garlic and half of your herbs (one small fresh bunch) reserve the other half for stuffing your chicken.

In a medium bowl add olive oil, white wine, minced herbs and garlic and whisk.

Place the chicken in a large roasting pan and pat the outside dry with a paper towel.

Generously season with salt and pepper.

Stuff the cavity with the rest of the bunch of fresh sage, and optionally thyme/rosemary, a few apple slices, a cinnamon stick, and the other half head of garlic.

Melt butter and add garlic and sage.

Brush the outside of the chicken with your melted butter and then sprinkle again with salt and pepper.

Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

Scatter the remaining apple, onion wedges, and veggies around the chicken. Pour marinade all over chicken and veggies in the pan.

Roast the chicken for 1-½ hours, or until the juices run clear when you cut between a leg and thigh.

Remove to a platter and cover with aluminum foil to rest for 10 minutes.

Cut twine off of chicken legs

Carve and serve

The recipe