Roasted Chicken with Sage Pan Sauce

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  • Total Time: 1 hrs 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

This succulent roast chicken is seasoned with the favorite flavors of sage dressing, highlighted with thyme and garlic and served with a decadent shallot, sage and white wine pan sauce.


  • 1  4-pound whole chicken

    2 tablespoons olive oil

    2 teaspoons Frontier Garlic Granules

    1 teaspoon Frontier Dried Thyme Leaf

    1/2 teaspoon Frontier Sea Salt

    1/2 teaspoon Frontier Black Pepper

    2 1/2 teaspoons Frontier Ground Sage Leaf, divided

    2 tablespoons unsalted butter

    1 small shallot, chopped

    1/4 cup dry white wine

    1/2 cup hot water

    1 tablespoon lemon juice


    1. Preheat oven to 450 degrees. Rinse chicken inside and out and pat dry. Transfer to a stovetop-safe roasting pan. Rub with olive oil, then sprinkle on garlic, thyme, salt, pepper and 2 teaspoons sage.

    2. Roast for 1 hour to 1 hour and 15 minutes, or until internal temperature reaches 165 degrees. Remove from oven and spoon pan juices over chicken. Transfer chicken to a cutting board to let rest while making pan sauce.

    3. Place roasting pan on stovetop and add butter. Once butter is melted, add shallots and cook, stirring, for 3 to 4 minutes. Stir in wine and ½ teaspoon sage and cook for another 2 to 3 minutes.

    4. Add hot water and bring to a boil. Lower heat and let sauce simmer until reduced down and slightly thickened. Remove from heat and stir in lemon juice before serving.

    5. Carve chicken and serve with pan sauce

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