Roasted Chicken with Sage Pan Sauce
Total Time: 01h 50m
Hands-on Time: 00h 20m
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.
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Ingredients
- 1, 4-pound whole chicken
- 2 tablespoons olive oil
- 2 teaspoons Frontier Co-op® Garlic Granules
- 1 teaspoon Frontier Co-op® Dried Thyme Leaf
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 1/2 teaspoon Frontier Co-op® Black Pepper
- 2 1/2 teaspoons Frontier Co-op® 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
Directions
- 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.
- 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.
- 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.
- 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.
- Carve chicken and serve with pan sauce.
- Enjoy!