by Jackie Garvin 10 Comments
Sage Roasted Chicken Thighs are simple and elegant. Bone-in, skin on thighs are seasoned and roasted with sage in an iron skillet.
Sage Roasted Chicken Thighs bring together two of my favorite cooking ingredients: chicken thighs and fresh herbs. My preference for bone-in, skin on over boneless, skinless thighs is strong. The bone adds flavor and the skin gets crispy. Both of which I consider high value. Fresh herbs go a long way toward elevating a meal; sage and chicken are a wonderful combination.
An iron skillet is a preferred cooking vessel for roasting meats. They distribute and maintain heat better than other frying pans.Even heat distribution allows for faster cooker and even distribution of heat not only on the surface of the skillet, but throughout the meat.
Can I use boneless, skinless thighs for Sage Roasted Chicken Thighs?
Yes, you certainly can. Boneless thighs will probably cook quicker than bone-in chicken. You should adjust your cooking time accordingly. For a recipe using boneless, skinless thighs, Rosemary Lemon Boneless Chicken Thighs might be something you’d like.
Can I substitute another herb in place of sage in this recipe?
Yes, check out the recipe using rosemary in the paragraph above. Another herb to consider is thyme. A combination of herbs is always nice, too. Parsley, sage, rosemary, and thyme is delicious and musical.
What’s the directions for cooking Sage Roasted Chicken Thighs in the slow-cooker?
Cooking in a slow-cooker will result in tender, juicy meat but you’ll compromise crispy skin, if that’s important to you. Add ingredients to the slow-cooker and cook until the internal temperature of the chicken is 165 degrees.
Directions for Sage Roasted Chicken Thighs
1.In a well-seasoned skillet, throw down some down sage leaves. An exact number isn’t required. Just put in enough that all the chicken thighs will be laying on some. I have a healthy sage plant so I don’t have to be stingy with the amount of sage that I use.
2.Rub cooking oil over both sides of the chicken thighs. Sprinkle on 4-1-1 seasoning (my house seasoning mix) liberally.
3.Place in a skillet skin side up. Add more sage leaves around the pieces of chicken.
4.Bake in a preheated 375 degree oven for one hour or until the internal temperature of the thighs is 165 degrees.
5.Remove, cover and let sit for 5 minutes before serving.
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4.41 from 10 votes
Sage Roasted Chicken Thighs
Sage Roasted Chicken Thighs are simple and elegant. Bone-in, skin on thighs are seasoned and roasted with sage in an iron skillet.
Prep Time5 minutes mins
Cook Time1 hour hr
Course: Main Course
Cuisine: American South
Servings: 4
Author: Jackie Garvin
Equipment
1 cast iron skillet Cast steel and cast iron are both great choices for roasting
Ingredients
- 3 stems Fresh sage
- 4 chicken thighs bone-in and skin-on
- cooking oil
- 4-1-1 seasoning
Instructions
In a well-seasoned skillet, throw down some down sage leaves. An exact number isn't required. Just put in enough that all the chicken thighs will be laying on some. I have a healthy sage plant so I don't have to be stingy with the amount of sage that I use.
Rub cooking oil over both sides of the chicken thighs. Sprinkle on 4-1-1 liberally.
Place in a skillet skin side up. Add more sage leaves around the pieces of chicken.
Bake in a preheated 375 degree oven for one hour or until the internal temperature of the thighs is 165 degrees.
Remove, cover and let sit for 5 minutes before serving.
Notes
4-1-1 seasoning is my house seasoning. Use it liberally on meats and vegetables prior to roasting.
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ABOUT JACKIE
I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...
Comments
Jean says
Jackie I know your cookbook will be wonderful…full of memories and good food. Some of our most favorite memories are centered around food. I think we Southerns are better at that than anyone! We just love to eat and proudly say…this was my Grandmothers recipe.
You go girl!!!!!!!Reply
Jackie Garvin says
Jean,
We do take a lot of pride in our food heritage as much as our family heritage. The two are entwined. I like the way the book is shaping up.
Thank you, Jean!
You will have an outstanding book because you write from your soul. I love your writing and your food would make me fat in a New York minute and I love that about you. :
Reply
Jackie Garvin says
Maureen,
That is so sweet of you! Thank you so very much.
Mary says
Oh good luck with your book – I”m sure it will be wonderful! LOVE the flavors of this dish – I have bunches of sage growing in the garden so this is perfect!
MaryReply
Jackie Garvin says
Thank you, Mary! Sage is one herb I like to keep growing constantly. I love the fragrance and the flavor.
LT says
Recipe looks delicious.’
What is 4 1 1 seasoning ?
All the best with your book……………..LTReply
Jackie Garvin says
Thanks , LT! Here’s a link to my 4-1-1 seasoning. https://syrupandbiscuits.com/4-1-1-seasoning/
Heid says
Love this simple but flavorful & healthy recipe!! Thanks JackieReply
Jackie Garvin says
Thank you, Heid! Enjoy.
4.41 from 10 votes (9 ratings without comment)
