Browned Butter Sage Roasted Chicken
Browned Butter Sage Roasted Chicken takes approximately 45 minutes from beginning to end. For $1.21 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 383 calories, 37g of protein, and 24g of fat. This recipe serves 8. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe from Fed and Fit requires garnish, olive oil, sage, and garlic. It works well as a main course. It is a good option if you're following a gluten free and primal diet. With a spoonacular score of 60%, this dish is solid. Sautéed Chicken with Sage Browned Butter, Chicken in lemon-garlic-sage browned butter, and Browned Butter and Sage Rice are very similar to this recipe.
Servings: 8
Ingredients:
2 tablespoons butter, sliced
3 pounds chicken (breast & legs bone-in, skin-on)
1 tablespoon fresh chopped sage, heaping full
5 cloves garlic, crushed
2 tablespoons olive oil
1/2 teaspoon fresh cracked black pepper
1 red onion, sliced
Browned Butter Sage Roasted Chicken
Crispy Sage Browned Butter Sage
1/2 teaspoon sea salt
garnish with parmesan shavings (if you can tolerate dairy)
Equipment:
baking pan
paper towels
oven
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees F.Pat chicken dry with a paper towel and place in a large baking dish.Drizzle chicken with olive oil, using your hands to coat all sides.Season the chicken with salt and pepper, then rub in crushed garlic. Sprinkle chopped sage on top. Arrange onions throughout the pan. Place slices of butter on top of chicken, throughout the pan.Roast chicken for 33-37 minutes, depending on the size of your chicken pieces.While the chicken is cooking, make the cauliflower rice.Once you have the chicken and rice cooking, make the browned butter sauce about 5 minutes before you are ready to serve.Heat a small skillet to medium heat. Add butter and allow it to brown and sizzle for about 2 minutes, then turn down the heat. Once the butter is brown and gives off a nutty aroma. Remove from heat and add in the chopped sage and salt. The sage will turn crispy as it hits the hot butter.Add a scoop of rice to each plate then top with roasted chicken and a generous drizzle of crispy sage browned butter. {Garnish with parmesan shavings if desired.}Serve and enjoy!
Step by step:
1. Preheat oven to 400 degrees F.Pat chicken dry with a paper towel and place in a large baking dish.
2. Drizzle chicken with olive oil, using your hands to coat all sides.Season the chicken with salt and pepper, then rub in crushed garlic. Sprinkle chopped sage on top. Arrange onions throughout the pan.
3. Place slices of butter on top of chicken, throughout the pan.Roast chicken for 33-37 minutes, depending on the size of your chicken pieces.While the chicken is cooking, make the cauliflower rice.Once you have the chicken and rice cooking, make the browned butter sauce about 5 minutes before you are ready to serve.
4. Heat a small skillet to medium heat.
5. Add butter and allow it to brown and sizzle for about 2 minutes, then turn down the heat. Once the butter is brown and gives off a nutty aroma.
6. Remove from heat and add in the chopped sage and salt. The sage will turn crispy as it hits the hot butter.
7. Add a scoop of rice to each plate then top with roasted chicken and a generous drizzle of crispy sage browned butter. {
8. Garnish with parmesan shavings if desired.}
9. Serve and enjoy!
Nutrition Information:
covered percent of daily need
