Salt Sweet Sage Roast Chicken with Roast Apple Side
Elevate your dinner table with this Salt Sweet Sage Roast Chicken with Roast Apple Side—a dish that perfectly balances savory, sweet, and aromatic flavors in every bite. Featuring tender, herb-infused chicken coated with a rich butter, honey, and garlic mixture nestled beneath its golden, crisp skin, this recipe showcases the earthy essence of fresh sage alongside the citrusy zest of lemon. Roasted to perfection, the juicy chicken is paired with cinnamon-spiced caramelized apples, adding a hint of fall-inspired sweetness that complements the savory main. Easy enough for a weeknight yet impressive for special occasions, this one-pan wonder is seasoned with a touch of brown sugar and olive oil for ultimate flavor depth. With just 20 minutes of prep and all the comforting allure of a traditional roast, this culinary masterpiece promises to leave everyone at the table asking for seconds! Perfect for Sunday dinners, holiday feasts, or any gathering where indulgent flavors shine.
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Recipe Information
Ingredients
- 1 piece Whole chicken (approx. 4 lbs)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 10 leaves Fresh sage leaves
- 4 tablespoons Butter, softened
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 1 piece Lemon, halved
- 2 tablespoons Olive oil
- 3 pieces Apples, cored and quartered
- 1 teaspoon Ground cinnamon
- 1 tablespoon Brown sugar
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season all over (including the cavity) with 1 1/2 teaspoons of salt and the pepper.
In a small bowl, mix the softened butter, minced garlic, honey, and 1/2 teaspoon of salt until well combined.
Carefully loosen the skin of the chicken by running your fingers under it, being cautious not to tear it. Spread the butter mixture evenly under the skin and massage gently to distribute.
Stuff the cavity of the chicken with half the lemon and 5 sage leaves. Tie the legs together with kitchen twine for even cooking.
Place the chicken in a roasting pan or a large cast-iron skillet. Drizzle 1 tablespoon of olive oil over the chicken and rub to coat.
In a medium bowl, toss the quartered apples with the remaining olive oil, ground cinnamon, brown sugar, and a pinch of salt. Add the remaining sage leaves to the mixture and arrange the apples around the chicken in the roasting pan.
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Baste the chicken occasionally with the pan drippings for extra flavor and to keep it moist.
Once cooked, let the chicken rest for 10-15 minutes before carving. Discard the lemon and sage from the cavity.
Serve the roast chicken with the caramelized apples on the side for a perfect balance of sweet and savory flavors.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 26.3 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
