Roast Chicken with Sage
6 servings
100 minutes
Chicken stew with sage is a fragrant and juicy dish that embodies the traditions of Russian cuisine. Baked chicken with a golden crust, enriched with the flavors of thyme, garlic, and lemon, gains a special spiciness from the addition of sage. This recipe combines simplicity in preparation with depth of flavor, creating a cozy atmosphere for a home-cooked meal. Historically, roasting meat with herbs was used in Russian families to preserve juiciness and flavor richness. The harmonious combination of vegetables, tender meat, and rich broth makes this dish ideal for festive meals and cozy family dinners. Hearty, warming, and aromatic, it pairs perfectly with a thick sauce that enhances the taste of each bite. Serve with a side dish or fresh bread for complete gastronomic pleasure.
1
Preheat the oven to 200 degrees.
2
Clean the chicken from the entrails, dry it with a paper towel, and season the inside with salt and pepper. In a deep dish, place onions, carrots, garlic, thyme, lemon pieces, season with salt and pepper, and add half of the olive oil.
- Chicken: 1.5 kg
- Red onion: 2 pieces
- White onion: 2 pieces
- Garlic: 1 head
- Carrot: 4 pieces
- Thyme: to taste
- Lemon: 1 piece
- Olive oil: 100 ml
3
Place the chicken on the vegetables breast side up. Pour the remaining olive oil over it, season with salt and pepper. Bake for 1 hour 20 minutes, constantly turning the chicken and basting it with its own juices. To check if the chicken is done, insert the tip of a sharp thin knife deep into the chicken's thigh. If clear juice runs out, it is ready; if mixed with blood, it needs to bake longer.
- Chicken: 1.5 kg
- Olive oil: 100 ml
- Sea salt: to taste
- Ground black pepper: to taste
4
When the chicken is ready, transfer it to a board and loosely wrap it in foil. Leave it in a warm place for 10-15 minutes.
5
Remove garlic, thyme, and lemon from the vegetable mix. Then use a slotted spoon to transfer the vegetables to a separate bowl, add sage leaves, and mix. Keep warm.
- Garlic: 1 head
- Thyme: to taste
- Lemon: 1 piece
- Sage: 30 pieces
6
Strain the liquid left after roasting into a pot. Add chicken broth, bring to a boil, then simmer until the broth reduces to about 600 ml. If you want a thicker sauce, mix corn flour with two tablespoons of water, pour the mixture into the pan, and let it boil for a couple of minutes, stirring constantly. If necessary, season with salt and pepper to taste. Then pour this sauce over the chicken.
- Chicken broth: 750 ml
- Corn flour: 20 g
- Sea salt: to taste
- Ground black pepper: to taste
7
Cut the chicken and serve with vegetables and sauce.