I love trying new recipes and creations. This Sage Roasted Chicken was beautiful to look at – such glorious and vibrant colors, and it was super easy to make. And, boy-oh-boy did the flavors turn out FANTASTIC too.
I am proud to say – I’m roasted red cabbage’s newest fan – who knew it was so good roasted!! I love it raw & crunchy – and roasted, well, it’s just plain fantastic!!
“Just the veggies” would also be perfect for a yummy, healthy side dish for your Thanksgiving meal too! Hubs & I discussed that just throwing some red cabbage, carrots, onions, possibly parsnips & turnips, and maybe some potatoes along with the sage leaves, olive oil, and salt & pepper – well, it would indeed make an excellent meal in itself.
This mouthwatering dish complements the visual senses with the colors, and delights the palate with its amazing combination of chicken and vegetables.
- Preheat oven to 375° F.
- Spray a large, 5 qt (11"x15") glass casserole dish with cooking spray.
- Add the red cabbage wedges, sliced carrots, and sliced shallots. Drizzle with olive oil and then sprinkle with salt & pepper. Toss mixture in dish to combine.
- Season both sides of chicken with black pepper & sea salt.
- Add the chicken breasts to the veggie mixture, wedging the chicken down in amongst the veggies.
- Lay the sage leaves over the chicken breasts and tucking them in under the chicken too.
- Place on the middle rack in the oven and roast for 30 minutes.
- At the 30 minute mark - flip the chicken, then roast for another 10 minutes, until the internal temperature reaches 165° F.
- Once fully cooked, plate the chicken and vegetables with a drizzle of the juices from the dish.
- Serve with crusty bread.
Adapted from Sweet Paul
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