Roasted Chicken with Sage Pan Sauce

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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  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.
  6. Enjoy!