“Roast Chicken with Sage Garlic Butter”

HEY, I’M BACK! as I took some time away to see family and friends. Feeling rejuvenated and inspired, I’ve missed sharing my recipes with all of you. So, let’s talk chicken, the quintessential bird we know and love. Whether you prefer white or dark meat, chicken is easy to prepare any day of the week. Get ready to taste chicken like no other you’ve eaten before, my Roast Chicken with Sage Garlic Butter. This recipe is all over but the shouting as the juiciness, tenderness, and blend of butter, fresh sage, and garlic will have your taste buds doing the “happy dance”. Do you enjoy roast chicken with crispy skin? Well, get ready for the most delectable crispy skin that just might have you serving this bird naked before it gets to the dinner table.

Roast Chicken with Sage Garlic Butter

Chicken has always been a family favorite and I enjoy finding new ways to prepare whole chicken, chicken pieces, skin-on or skinless, bone-in or boneless. Poultry is such a versatile meat, relatively low in calorie without skin especially chicken breast. Chicken marinades extremely well as any flavors added as a marinade gives chicken a flavor profile like nothing else. Chicken cooks rather quickly so when needing dinner quickly, the breast cooks in about 5 to 7 minutes if pounded and sautéed. Thighs take a bit longer to cook and have more fat but remain more tender than breast. But sometimes roasting a whole chicken is just what the family has ordered and I aim to please.

Roast Chicken with Sage Garlic Butter

What makes Roast Chicken with Sage Garlic Butter so special is the addition of fresh sage. I recently posted Sage as my April Featured Ingredient which was the inspiration for this recipe. If you enjoy using fresh herbs or have never tried cooking with them at all, this recipe is the one to try. You will fall in love with simplicity of preparation, not to mention the unbelievable flavor.

Roast Chicken with Sage Garlic Butter

Fresh sage is minced and added to softened butter and minced garlic. The butter mixture is placed under the skin on a whole chicken after the chicken has been wiped dry and refrigerated overnight. Air drying your chicken in refrigerator overnight is a step that creates the crispest skin ever. When I bake a whole chicken, I always air dry it first. Once butter mixture is under the skin, the whole chicken is salted and baked, starting with high heat then lowering oven temperature to finish cooking.Don’t forget to baste your chicken as it cooks to keep tender and impart more flavor. I learned this cooking method years ago and have perfect results every time and so will you.

Roast Chicken with Sage Garlic Butter

The crispy, golden brown skin covering tender meat is also basted through roasting with the melted butter mixture and juices. OMG!!! You’ll feel your eyes roll back in your head at first bite. Everything is better with butter, right? Well, add fresh citrusy, sage and garlic to the mix and you’ve got crazy delicious. Roast chicken can be prepared easily any night of the week.

Roast Chicken with Sage Garlic Butter

I recommend air drying the night before for ultimate crispy skin. The next night remove chicken from fridge, mix up butter mixture, place under skin and roast. This takes about an hour so do as much prep ahead of time as possible. Serve with a tossed salad or another favorite side dish. Dinner is served and one you and your family will rave about. You’ll wonder why roast chicken isn’t served in your house more often. Who knew but now you do! Enjoy!

Roast Chicken with Sage Garlic Butter

1 (3 to 4-pound) whole chicken

1/4 cup (4 T.) unsalted butter, softened

2 T. finely chopped fresh sage

2 large garlic cloves, finely chopped

3 t. flake sea salt (I use Maldon’s)

Freshly ground black pepper

Clean chicken inside and remove excess fat. Pat chicken completely dry inside and out with paper towels. Lift skin from meat as much as much as possible being careful not to tear skin. Place in a dish, breast side up and refrigerate uncovered overnight to allow chicken to air dry.

Heat oven to 450 degrees and remove chicken from refrigerator. Meanwhile, in a small mixing bowl, combine butter, sage, and garlic.

Being careful not to tear chicken skin, spread butter mixture under skin, massaging to spread evenly. Coat outside of chicken with salt, sprinkling a little salt inside and pepper. Tie legs together and tuck under wing tips.

Place in baking dish and bake for 25 minutes. Baste chicken with juices and reduce heat to 375 degrees. Continue to bake for an additional 25 to 35 minutes or until juices run clear and instant read thermometer registers 165 degrees. Baste chicken at least once during the remainder of roasting. Remove chicken from oven and baste again.

Let chicken rest 15 minutes then baste again. Remove chicken to serving platter and cut into pieces, drizzling on any remaining juices over. Serve with your favorite side dishes or tossed green salad.