Roasted Sage Chicken


Sage is a versatile spice that can be grown in your home garden, dried and crushed, for your poultry recipes. You can sprinkle sage onto the poultry or add the leaves inside the roasting pan. Either way, the chicken/turkey will turn out delicious.

What you need:

  • Fresh chicken (legs, thighs, breasts…)
  • 1 tbsp sage
  • 1/2 cup Extra virgin olive oil
  • 4 lemon basil leaves
  • aluminum foil

Pre-heat oven to 425°F.

In a small boil combine the oil and lemon basil (tear in to pieces) and heat in the microwave for 25 minutes. This will help bring out the oils in the basil to flavour the olive oil.

Crumple up aluminum foil into balls. This is what the chicken will sit on for the fat to drain to the bottom of the roasting pan (that is if you don’t have a rack). Place chicken on the foil balls and brush with lemon basil infused olive oil. Evenly sprinkle the sage onto the skin of the chicken. Cover with lid (or foil if you don’t have a lid).

Bake for 30 minutes or until juices run clear. Remove lid (or foil) and bake for an additional 5-8 minutes to crisp skin. Remove from oven and let sit for 5 minutes before serving. Pairs well with steamed vegetables, baked potato, or wild rice.


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