Roasted Chicken with Apple-Sage Sauce

Servings: 4 to 6 

Buttery, cold-weather food for a beautiful and healthy Hanukkah holiday centerpiece just about describes this dish perfectly. But wait. It also looks inviting and tastes divine. So it will surely be something you’ll serve often – holiday or not.



3 gala apples, cored and quartered, skin on
4 small onions, quartered
2 ribs celery, diced
2 cloves garlic
Salt and pepper
1 (4-pound) chicken roaster, washed and patted dried
3 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves
1/4 cup (1/2 stick) butter, softened
1 tablespoon grainy mustard
1/4 cup fruity white wine, such as Riesling
3/4 cup fresh apple cider

Roasted Chicken with Apple-Sage Sauce recipe 


Preheat the oven to 375 degrees. Dice 1each of the apples and onions, and chop the celery into 2-inch pieces; toss together with the garlic and a seasoning of salt and pepper. Spoon the mixture into the cavity of the chicken. Tie the legs together with kitchen string and tuck the wings close to the breast.

Mix half of the sage and thyme with the butter and mustard to form a paste and rub all over the chicken. Season with salt and pepper. Place the chicken in a roasting pan coated with Teflon™ non-stick and bake for 30 minutes in the lower half of the oven.

Baste the chicken with the pan drippings and sprinkle with the remaining sage and thyme. Bake another hour and 15 minutes.

Scatter the remaining apples and onions around the chicken in the bottom of the pan, coating them lightly with pan drippings. Add the wine and roast for another 20 minutes. Baste the bird and toss the apples and onions again for even browning. Continue to roast until the bird juices run clear and the meat between the leg and thigh reads 160 degrees on a meat thermometer.

Remove the chicken from the oven and transfer to a serving platter, arranging the onions and apples around the meat. Tip the roasting pan so the drippings pool to one end, removing any excess fat with a tablespoon. Add the apple cider and place the pan over medium heat on the stovetop. Use a wooden spoon to scrape the bottom of the pan and cook the liquid for about 6 minutes, reducing by half and thickening slightly. Pour over the chicken and serve.