Skip to Content
Menu

Sage and Rosemary Roast Chicken

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Pillsbury Kitchens
Updated Sep 30, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Baked chicken and sweet potatoes sprinkled with herbs – delicious dinner ready in a little over an hour.

Sage and Rosemary Roast Chicken

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Ingredients 7
  • Servings 4
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

590 Calories
21g Total Fat
48g Protein
53g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
6g
30%
Cholesterol
135mg
45%
Sodium
280mg
12%
Total Carbohydrate
53g
18%
Dietary Fiber
6g
24%
Sugars
3g
Protein
48g
% 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.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section