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.
Sage Brown Butter Roasted Chicken and Sweet Potatoes
Ingredients
- 3 1/2–4-pound whole chicken
- salt
- 1–1/2 pounds sweet potatoes, scrubbed, thinly sliced rounds
- 3 tablespoons sage brown butter, softened
- 1 tablespoon thyme leaves
- 1 tablespoon sage, chopped
- 1 tablespoon extra virgin olive oil
Brown Butter
- 8oz unsalted butter
- 6–8 sage leaves
- pinch of salt
Instructions
- For the sage brown butter add the sage and stick of butter to a pot over medium-low heat. Melt the butter and stir every so often until the milk solids begin to caramelize and a simmering begins. Once the butter turns a golden amber color and smells nutty and toasty (which happened very quickly). Pull the butter from the stove, remove the sage leaves, and add it to another bowl sitting over a big bowl of ice water. Whisk the butter until it rehardes and turns to a whipped smooth butter consistency.
- For the chicken, pat it dry with paper towels and season generously with salt, inside and out then let the chicken sit at room temperature for an hour.
- Preheat oven to 425° and place your cast iron skillet in the middle to preheat as well.
- In a bowl add the sliced sweet potatoes, 1 tablespoon of melted sage brown butter, the chopped sage and thyme, a big pinch of salt and oil then toss.
- Once the oven is ready, pat the chicken dry again, take 2 tablespoons of the softened sage butter, and rub it all over the exterior of the chicken. Carefully remove the skillet from the oven and place the chicken in the center and the sliced potatoes all around the chicken.
- Roast for about an hour or until the potatoes are roasted golden brown and the chicken s firm to the touch. (You can check the thickest part of the breasts with a thermometer for 155° as the temperature will climb to 165° as the chicken rests). Let chicken rest in skillet for at least 20 minutes and up to 45 minutes.
- Transfer the chicken to a cutting board and carve. Serve with potatoes.
