Sage Pesto Rubbed Roast Chicken Recipes

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SAGE BAKED CHICKEN BREASTS



Sage Baked Chicken Breasts image

Give your chicken extra flavor! This dish is delicious and a pretty choice for a dinner party or an elegant family meal. I have also made this succesfully with thighs and whole chicken.

Provided by SmHerndon

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, skin intact, bones
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 fresh sage leaves (or more)
1 tablespoon melted butter
1/4 cup chicken broth
1/4 cup dry white wine
sage leaf (to garnish) (optional)

Steps:

  • Heat oven to 425*; then rinse chicken with cold water and blot dry. Rub chicken with salt and pepper. With fingers seperate (but do not completely detach) skin from flesh to form pocket. Ease sage leaves under skin; press gently to smooth skin back into place. If desired, insert toothpicks through skin and into flesh to keep skin stretched and help prevent shrinkage while cooking.
  • In shallow casserole dish, arrange chicken skin side up; brush with butter. Bake, basting occasionally with pan drippings, until fork tender - about 40 minutes. Transfer to platter and keep warm.
  • To pan drippings, add chicken broth & white wine, stir until blended and bring to boil and cook until reduced to 1/2. Skim any fat off top and spoon sauce over chicken.
  • Garnish with sage leaves or other fresh herbs - Enjoy!

Nutrition Facts : Calories 290.1, Fat 16.4, SaturatedFat 5.7, Cholesterol 100.4, Sodium 454.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 30.6

SAGE-RUBBED CHICKEN WITH SPICY PEACH GLAZE



Sage-Rubbed Chicken with Spicy Peach Glaze image

Provided by Nancy Fuller

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

10 fresh sage leaves, chopped
Leaves from 3 sprigs fresh oregano, chopped
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
One 4-pound chicken, cut into 8 pieces (split breasts, drumsticks detached, thighs trimmed)
8 ounces peach jam
2 to 3 tablespoons red pepper jelly

Steps:

  • Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
  • Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
  • Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
  • Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.

PESTO ROAST CHICKEN



Pesto Roast Chicken image

I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob's, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.

Provided by The Flying Chef

Categories     Whole Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

olive oil
1 1/2 kg whole chickens
3 tablespoons basil pesto, homemade or 3 tablespoons store bought basil pesto
4 small red onions, peeled and sliced in half
2 green zucchini, sliced in wedges
4 garlic cloves, peeled
200 g cheery tomatoes

Steps:

  • Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
  • Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
  • Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
  • Roast, uncovered in moderate oven for 30 Minutes.
  • Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
  • If using cherry tomatoes add to roasting pan about 20 min's before the end of cooking time.
  • Serve with fresh corn on the cob and roasted potatoes.

SAGE AND GARLIC ROAST CHICKEN



Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories     Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

  • Heat oven to 240°C (475°F).
  • Add butter, sage, lemon pepper and garlic in a bowl and combine.
  • Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
  • Slip butter mixture between skin and meat, spreading it evenly.
  • Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
  • Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
  • Tie legs together with kitchen twine.
  • Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
  • Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
  • Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
  • Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

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