Description
A delicious Butter-Roasted Chicken with a rich Sage Cream Sauce, perfect for a comforting meal.
Ingredients
Scale
- 3 pounds whole chicken, cleaned and patted dry
- 1/4 cup unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the melted butter, olive oil, salt, pepper, garlic powder, onion powder, and chopped sage.
- Place the chicken in a roasting pan and pour the butter mixture over it, ensuring the chicken is well-coated.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Baste the chicken with the pan juices halfway through cooking.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- While the chicken is resting, prepare the sage cream sauce. In a saucepan over medium heat, combine the heavy cream, chicken broth, and lemon juice. Stir and let simmer for about 5-7 minutes until slightly thickened.
- Taste the sauce and adjust seasoning if necessary. If using dried sage, add it now for extra flavor.
- Carve the chicken and serve it drizzled with the sage cream sauce.
Notes
- For extra flavor, add a few sprigs of fresh rosemary or thyme to the roasting pan with the chicken.
- If you prefer a lighter sauce, substitute half of the heavy cream with low-fat milk or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg