Sage-Roasted Chicken with Sweet Potato Rounds

Saturday, 21 Mar 2009


I started out with chicken, sweet potatoes and sage and wanted to find a good recipe using all three ingredients.  I ended up modifying two different recipes to come out with the meal pictured above:  Sage Roasted Chicken with Sweet Potatoes and Cippolini Onions from and Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage from Gourmet.


I made the sweet potatoes first because they required a 450 degree oven and only took 20-25 minutes to roast.  I thought I’d get them done and then move on to the chicken, because the sweet potatoes could handle being kept warm or reheated when the chicken was ready.  I agreed with the fundamental premise of the Gourmet recipe that sweet potatoes are sweet enough on their own, and savory seasoning complements that better than adding sugar, etc.   I really don’t like the sticky-sweet marshmallow-topped sweet potato concoctions that come out around Thanksgiving.  Anyway, I made several changes to the recipe from Gourmet:

1.  Didn’t blend the garlic, oil and salt in the blender.  Instead I put three garlic cloves through the garlic press and whisked them into the oil with the salt.

2.  Instead of frying whole sage leaves, I made sage brown butter to top the potatoes.  I chopped up 8-10 sage leaves, browned 1.5 tablespoons of butter, removed it from the heat and added the sage, which sizzled and cooked for a couple minutes even though the heat was off.  I drizzled the sage brown butter over the potatoes to serve. This was really, really good!


As for the chicken, the recipe from I mentioned above served as inspiration, but that’s about it.  Maybe another time I’ll make the whole thing and roast a whole chicken with sage under the skin with sweet potatoes and cippolini onions.  However, this time I didn’t have any cippolini onions, and I was working with various and sundry chicken pieces, including a couple skinless, boneless chicken breasts,  instead of a whole chicken.


Here’s what I ended up doing:

1.  Made a separate sweet potato recipe instead of cooking them with the chicken (obviously!).

2.  Made a sage marinade instead of putting sage leaves under the chicken skin, because I was dealing with some skinless pieces.  The marinade contained (approximately) 12-15 chopped sage leaves, 1/4 cup olive oil, 1/4 cup dijon mustard, several tablespoons fresh lemon juice, salt and pepper.  I whisked this all together, adding enough of the other ingredients that the olive oil didn’t dominate the mixture.  I coated the chicken pieces (2 skinless boneless breasts, 2 legs, 2 thighs, and a wing) with this before putting them in the pan.

3.  Roasted the chicken for around 30 minutes at 400 degrees.


The chicken produced some really nice pan juices that mixed together with the sage-mustard mixture.  To serve the chicken, I put it on top of rice cooked with chicken stock and poured some of the pan juices on top.  I served the sweet potato rounds with garlic and sage brown butter on the side.  This was a good meal, something I’ll definitely make again.  To me the sweet potatoes were the best part.  It was possible to taste their natural sweetness, which was accentuated by the garlic and sage, instead of hidden by added sugar.

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