Roast Garlic & Sage Chicken


  • 4 chicken legs with thigh attached
  • 4 tablespoons butter (omit if desired)
  • 5 cloves garlic, medium sized
  • 5-6 stems of dried sage leaves
  • Salt and fine black pepper


  • Preheat a standard oven to 200° C.
  • Slice each garlic clove into thirds, then slice each third into thin wedges/slivers.
  • Wash the chicken leg/thigh pieces thoroughly.  I like to leave the skin on, but if you prefer to remove the skin, do so at this point.
  • Using a small, sharp knife, puncture each piece 6-7 times on each side, distributed evenly.
  • Insert one sliver of garlic completely into each puncture above.
  • Salt and pepper each side of the chicken pieces lightly but not too lightly (to taste.)
  • Take a large rectangular baking dish (or roasting pan), and place into it a piece of wide tinfoil (reflective side up), enough so that the excess can be folded on top of the chicken once in the dish.  The tinfoil should be wide enough to cover the entire bottom of the dish with some excess, so that when closed over the top of the chicken, it will completely contain any juices.
  • Place the chicken into the pan, skin-side down.  Finely crumble 1/2 of the sage leaves over the chicken, and rub the sage in.
  • Turn the chicken over so it is skin-side up, and repeat with the rest of the sage.
  • Divide the butter into small pats, distributing 2-3 pats onto each piece of chicken (omit this step if you want something slightly lower-fat.)
  • Close the foil over the top of the chicken, place into oven, and allow to cook for 1 hour.

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