Saturday, June 3, 2017

Five Ingredient Sage Butter Roasted Chicken

Delicious! I found this recipe on Cooking For Keeps. The breast I used took longer than the 15 minutes at 450˚. I used the meat thermometer to confirm it was cooked. I think I left it in for an additional 10 minutes.
For a side dish, I sauteed red onion and zucchini. I added bread crumbs and toasted those in the pan. Topped with a little parm. Nice!

Here is the recipe with the amounts that I used for the 2 of us.

1 bone-in, skin-on chicken breasts, set out at room temperature for 20 minutes
2 bone-in, skin-on chicken thighs, set out at room temperature for 20 minutes
4 tbsp softened unsalted butter
1 tbsp + 2 tsp chopped sage
1 lbs russet potatoes cut into a ¼-inch dice
1 tsp olive oil

Preheat oven to 300 degrees.

In a small bowl, combine butter and 1 tablespoon sage. Use your hands to run half of butter under the skin of the breasts and thighs. Spread the other half of the butter on the outside of all the chicken pieces.

In a bowl, toss remaining sage with potatoes oil, and a liberal amount of salt. Toss until combined.

Spread potatoes on a large sheet pan. Place chicken pieces on top. Liberally season chicken with salt. Place chicken in the oven for 25 minutes. Turn the heat up to 450 degrees. Roast until skin is golden brown and crispy, another 15 minutes. If potatoes aren't crispy yet, remove chicken from the pan and the potatoes a toss, place the potatoes back in the oven. Roast until crisp.

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