One pan apple and sage Autumn roasted chicken
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.
Print Recipe
Ingredients
- 5-6 lbs whole uncooked roasting chicken
- ⅓ cup olive oil
- Fresh herbs – 2 large bunches of fresh 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 sliced into medium size wedges
- 2 apples sliced into thick wedges
- Salt and pepper
- 1 Cinnamon stick
- 1 red onion sliced into thick wedges
Instructions
- 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
Notes
-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 Potato, butternut squash, brussel sprouts.
Servings: 1 large roasted chicken