Whole Roasted Sage Brown Butter Chicken, is a stunning man dish that’s delightfully tender, juicy, and utterly delicious that’s deceptively simple to prepare. Pair it with thinly sliced sweet potatoes, which crisp up at the edges, and you’ve got yourself a 2-in-1 dish that’s perfect for the entire autumn and winter season.
This recipe offers two valuable takeaways: the art of crafting a flavorful compound butter and the simplicity of roasting a whole chicken. I used to think that roasting a whole chicken was a daunting task, but it turns out it’s much easier than it appears. The benefits far outweigh the time investment because you’ll have an ample supply of chicken for various dishes over the next few days.
One of my secrets to achieving flavor-packed yet effortless cooking is ensuring that every ingredient layer is of high quality and well-seasoned. Instead of using plain, yet delicious, butter, making a compound butter can truly elevate any dish. Additionally, having it on hand in your fridge for weeks is a game-changer, making it worth the extra minutes of preparation, especially for those moments when you need a flavor boost in a hurry.
Here’s the list of ingredients for the Sage Brown Butter Whole Roasted Chicken recipe:
- Whole Chicken: Opt for Organic, Antibiotic-Free, and Hormone-Free chicken, ideally Cage-Free and Free-Range, weighing between 3-4 pounds. While it may be the pricier option on the shelf, in America, the lower the price of meat the lower quality it is, and for bad for our health. It’s crucial to prioritize high-quality food whenever possible.
- Sweet Potatoes: While you can use any potato variety you prefer in place of sweet potatoes, I find they pair exceptionally well with the nutty flavor of brown butter and add a unique touch.
- Fresh Sage and Thyme: I rarely prepare a dish without an abundance of aromatics. These two robust, woodsy herbs, commonly used in Mediterranean cooking, are perfect for infusing a cozy roasted dish like this with delightful flavors.
If you decide to create the compound butter, here are the necessary ingredients:
- Butter: For this, I highly recommend using top-quality butter, preferably imported from Europe. Grass-fed, and if feasible, grass-finished butter is typically the best choice.
- Sage: As a member of the mint family, sage contributes an earthy, sweet yet savory flavor that complements heavy, robust dishes like this one perfectly.