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Sage and Rosemary Roast Chicken

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  • 15 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 4 servings
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Baked chicken and sweet potatoes sprinkled with herbs – delicious dinner ready in a little over an hour.

Ingredients

3
to 3 1/2 lb. cut-up or quartered frying chicken
4
medium baking potatoes, unpeeled, quartered
1
bunch (about 8) green onions, trimmed, cut into 2-inch pieces
1/2
teaspoon dried sage leaves
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/4
teaspoon coarsely ground black pepper

Steps

  • 1 Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
  • 2 Bake at 375°F. for 1 1/4 to 1 1/2 hours, or until chicken is fork-tender, its juices run clear, and potatoes are tender.
  • 1 Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
  • 2 Bake at 375°F. for 1 1/4 to 1 1/2 hours, or until chicken is fork-tender, its juices run clear, and potatoes are tender.

Expert Tips

"Rosemary for remembrance" goes the old saying, and a gift of rosemary was said to confer happiness upon newlyweds. The piney herb has a strong, resinous flavor. To cook with fresh rosemary, strip the needle-like leaves from the woody stem.

If you wish to quarter the potatoes ahead of time, immediately submerge the cut pieces into a bowl of cold water until cooking time to prevent discoloration.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
280mg
12%
Total Carbohydrate
53g
18%
Dietary Fiber
6g
24%
Sugars
3g
3%
Protein
48g
48%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 5 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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