| Prep: 20 mins | Cook: 1 hr – 1 hr 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 7g | 20g |
| sugars | fibre | protein | salt |
| 4g | 4g | 40g | 1.2g |
From the first time I tried my Roasted Butterflied Chicken with Sage, I was instantly hooked. It’s a dish that combines everything I love about Southern cooking—a rich, hearty flavor balanced with the freshness of herbs and vegetables. Imagine my delight when I realized how simple and quick it is to prepare, making it an ideal option for both weeknight dinners and special occasions.
Southern Comfort Meets Coastal Freshness
Growing up in Charleston, South Carolina, my weekends were often spent with family, catching the latest flick at our local theater, and riding the waves along our beautiful coastline. These experiences have shaped my culinary creations, infusing them with a sense of Southern comfort and coastal freshness. This recipe is no exception.
The butterflied chicken allows for a quicker and more even cook time, ensuring the meat remains succulent and juicy. The addition of sage brings out an earthy aroma that fills the kitchen, whisking me back to the comforting smell of my grandmother’s kitchen on a Sunday afternoon. The garlic, lemon, and a hint of red pepper flakes give the dish a little zing, making it a symphony of flavors that dance on your tongue.
Health Benefits
This dish doesn’t just tantalize your taste buds; it’s also filled with health benefits. Chicken is an excellent source of lean protein, crucial for muscle building and repair. Sage is known for its anti-inflammatory and antioxidant properties, and garlic can help boost your immune system. Coupled with the fiber-rich potatoes, carrots, and onions, this meal is as nutritious as it is delicious.
Additionally, the olive oil used in this recipe is rich in healthy monounsaturated fats. These can help reduce bad cholesterol levels and lower your risk of heart disease. The meal becomes a well-rounded, wholesome option for anyone looking to eat well without compromising on flavor.
Pairing and Similar Dishes
The Roasted Butterflied Chicken with Sage pairs beautifully with a variety of side dishes. If you’re hosting a dinner party, consider serving it alongside a classic Southern cornbread or a fresh mixed green salad. It also works well with a light, citrusy dessert like lemon bars or a fruit salad to keep the meal refreshing and balanced.
If you love this recipe, you might also enjoy other similar dishes such as herb-roasted chicken or lemon garlic roasted pork. Both offer that same robust, aromatic satisfaction with the added complexity of herbs and spices.
In sum, whether you’re surfing the waves or simply watching a movie at home, this Roasted Butterflied Chicken with Sage will always be a comforting, delicious dish to come back to.
What You’ll Need
- 1 whole chicken (about 4-5 lbs), butterflied
- 2 tablespoons olive oil
- 1 tablespoon butter, melted
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 6 small potatoes, quartered
- 4 carrots, peeled and cut into large chunks
- 1 large onion, quartered
Method
Step One
Preheat your oven to 425°F (220°C).
Step Two
In a small bowl, mix together the olive oil, melted butter, chopped sage, minced garlic, salt, black pepper, paprika, and red pepper flakes (if using).
Step Three
Place the butterflied chicken on a large baking sheet or roasting pan. Pat the chicken dry with paper towels.
Step Four
Rub the olive oil and sage mixture all over the chicken, making sure to get underneath the skin as well.
Step Five
Arrange the lemon slices, quartered potatoes, carrots, and onion around the chicken on the roasting pan.
Step Six
Drizzle a little extra olive oil over the vegetables and season them with a pinch of salt and black pepper.
Step Seven
Roast the chicken and vegetables in the preheated oven for about 45-55 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F (74°C).
Step Eight
Remove the pan from the oven and let the chicken rest for about 10 minutes before carving.
Step Nine
Serve the roasted butterflied chicken with the roasted vegetables on the side. Enjoy your meal!
