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Sage-roasted chicken with sweet potatoes and parsnips

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This sage roasted chicken is a flavour explosion. Served with cooked sweet potatoes and parsnips, this is a classic comfort meal.

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time10 minutes, (+ 10 mins resting time)


  • 1 Coles RSPCA Approved Extra Large Whole Chicken (about 2.3kg)
  • 20 small sage leaves, divided
  • 20g butter, room temperature
  • 3 tbs olive oil, divided
  • 1 medium (350g) sweet potato, peeled, quartered lengthwise
  • 3 parsnips (300g), peeled, halved lengthwise
  • 8 garlic cloves, unpeeled
  • 4 sprigs thyme
  • 1 tbs plain flour
  • ¾ cup (180ml) salt-reduced chicken stock

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the centre of the oven and preheat the oven to 220°C. Place the chicken on a wire rack set on a large, heavy, rimmed baking tray. Using your fingers, separate the skin from the breast meat. Place 4 sage leaves and butter under the skin of each breast. Tie the legs together with kitchen twine. Rub 2 tbs of the oil all over the chicken and season it generously with salt and freshly ground black pepper. Roast for 1 hour 10 mins or until a meat thermometer reads 75°C when inserted into the thickest part of the breast, the juices run clear when pierced, and the skin is crisp and golden. Transfer the chicken to a platter and rest for 10 mins before serving.
  2. Step 2

    During the last 30 mins of roasting the chicken, prepare the vegetables. In a large bowl, toss the sweet potato, parsnips, garlic, thyme and remaining 12 sage leaves with the remaining 1 tbs oil to coat. Season with salt and pepper. Transfer the vegetable mixture to a 30cm x 25cm x 5cm baking dish. Roast the vegetables, turning occasionally, for 30-35 mins or until the vegetables are tender and deeply caramelised all over.
  3. Step 3

    Pour the drippings from the roasted chicken into a small liquid measuring cup. Spoon off the fat from the drippings, reserving 1 tbs of the fat separately from the pan drippings. In a small, heavy saucepan, heat the reserved fat over medium-high heat. Whisk in the flour. Continue whisking for about 1 min to cook the flour. Whisk in the reserved pan drippings, stock and any juices that have accumulated on the platter. Simmer, whisking constantly, for about 2 mins or until the gravy thickens slightly. Season with salt and pepper.
  4. Step 4

    Serve the roasted chicken and vegetables with the gravy and roasted garlic squeezed from their skins.