Roasted Chicken with Nutty-Herb Sauce and Sage Salt

Name: Roasted Chicken with Nutty-Herb Sauce and Sage Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter softened; 1 x black pepper freshly ground; 3 1/2 pounds chicken whole; 4 each sage leaves fresh; 1 each lemon quartered; 2 tablespoons olive oil; 3 cloves garlic or to tase; 1 small onions brown, chopped; 1 slice sourdough bread thin slice, chopped; 2 tablespoons pine nuts; 1/2 bunch sage leaves picked and chopped; 1 cup parsley leaves flat-leaf; 3/4 cup stock chicken; 1 bunch sage leaves picked; 2 tablespoons sea salt flakes

Servings: persons

5 tablespoons butter softened
1 x black pepper freshly ground
3 1/2 pounds chicken whole
4 each sage leaves fresh
1 each lemon quartered
2 tablespoons olive oil
3 cloves garlic or to tase
1 small onions brown, chopped
1 slice sourdough bread thin slice, chopped
2 tablespoons pine nuts
1/2 bunch sage leaves picked and chopped
1 cup parsley leaves flat-leaf
3/4 cup stock chicken
1 bunch sage leaves picked
2 tablespoons sea salt flakes

1
Preheat oven to 200C (390F).
2
Mix the butter and pepper in a bowl.
3
Carefully loosen the chicken skin with your fingers and add 3/4 of the butter mixture and the sage under the skin.
4
Arrange the lemon in the chicken cavity and secure the legs with kitchen string.
5
Rub the remaining butter mixture over the chicken and set in a baking dish.
6
Roast for 1 hour or until the skin is golden and the chicken is completely cooked.
7
For the herb sauce:
8
Heat the oil in a nonstick skillet over high heat.
9
Stir in the garlic, onion, bread and pine nuts and cook for 5 minutes or until golden.
10
Add the sage, parsley, chicken stock and pepper in the bowl of a food processor and pulse until coarsely chopped.
11
Return to the skillet and heat over medium heat for about 3 minutes or until warm.
12
For the sage salt:
13
Add the sage and salt in the bowl of a small food processor and pulse until just combined.
14
Spoon the herb sauce over the chicken and sprinkle sage salt on top.

1017

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons butter softened, 1 x black pepper freshly ground, 3 1/2 pounds chicken whole, 4 each sage leaves fresh, and more.

Yes, Roasted Chicken with Nutty-Herb Sauce and Sage Salt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!