There is something special about a golden, beautifully roasted chicken coming out of the oven, especially when it’s been soaking up all the flavors of sage and apple. This Sage & Apple Brined Roast Chicken is one of those meals that looks impressive on the dinner table but is surprisingly easy to make.
I tested SF Salt Co.’s Sage & Apple Brine on a whole chicken before using it for our Thanksgiving turkey, and it was such a delicious success! After a 24-hour brine, the chicken is roasted over shallots and garlic with a little broth until golden and juicy. The best part? All those flavorful pan juices are blended into a rich, homemade shallot and garlic gravy. No flour needed!
I love serving this chicken with crispy potato, ham and green onion croquettes, and a side of steamed broccolini. It’s a wonderful Sunday dinner, but it would also make a beautiful addition to your holiday table.
Recipe Details
- Prep Time: 24 hours 30 minutes (including brining)
- Cook Time: 2–3 hours
- Total Time: Approximately 27 hours
- Servings: 4
- Difficulty: Easy
Ingredients
For the Sage & Apple Brined Roast Chicken
- 1 whole chicken (approximately 3 pounds)
- 1 package SF Salt Co. Sage & Apple Brine
- 3 shallots, sliced in half
- 10 garlic cloves, or 1 whole garlic bulb
- 2 cups chicken or vegetable broth
- Olive oil
- A little reserved Sage & Apple Brine seasoning, for sprinkling over the chicken
Prepare the brine according to the instructions on the SF Salt Co. package. You will also need a brine bag.
For the Potato, Ham & Green Onion Croquettes
- 6 russet potatoes, peeled
- 1 cup shredded Manchego or Gouda cheese
- 6 green onions, chopped
- Diced ham, to taste
- 2 eggs, beaten for egg wash
- Panko breadcrumbs, for coating
For Serving
- Steamed broccolini (optional)
- Homemade shallot and garlic gravy
Instructions
Step 1: Brine the Chicken
Prepare the SF Salt Co. Sage & Apple Brine according to the package directions. Allow the brine to cool completely before adding the chicken.
Place the whole chicken in a brine bag, pour in the cooled brine, and refrigerate for 24 hours. This gives the chicken plenty of time to soak up all those wonderful sage and apple flavors.
Step 2: Prepare the Chicken
After 24 hours, remove the chicken from the brine and pat it thoroughly dry with paper towels.
Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over so the breast side is facing up. Press firmly on the breastbone to flatten the chicken, then tuck or position the legs outward.
This spatchcocking method helps the chicken roast more evenly.
Rub the chicken with olive oil and sprinkle a little of the reserved brine seasoning over the skin for extra flavor.
Step 3: Prepare the Roasting Dish
Preheat your oven to 375°F.
Arrange the halved shallots and garlic cloves in the bottom of a casserole or roasting dish. Pour in the 2 cups of chicken or vegetable broth.
Place the spatchcocked chicken on top of the shallots and garlic, skin side up.
Step 4: Roast the Chicken
Transfer the chicken to the oven and roast at 375°F for approximately 2–3 hours, checking the internal temperature around the 2-hour mark.
The chicken is ready when the thickest part of the breast and innermost part of the thigh reach 165°F, without touching the bone.
If the skin begins browning too quickly, loosely cover the chicken with foil.
Once cooked, remove the chicken from the oven and let it rest before carving.
Step 5: Make the Potato, Ham & Green Onion Croquettes
I love making these ahead of time and freezing them so they’re ready to bake when I need them.
Peel the russet potatoes and boil them until fork-tender. Drain well and mash until smooth.
Stir in the shredded Manchego or Gouda, chopped green onions, and diced ham. Mix until everything is evenly combined.
Shape the mixture into small balls or logs.
Dip each croquette into the beaten egg, then roll in panko breadcrumbs until completely coated.
Arrange on a baking sheet and bake at 375°F for approximately 25–30 minutes, or until golden and crispy.
Step 6: Make the Homemade Shallot & Garlic Gravy
Once the chicken is fully cooked, carefully pour the pan juices, roasted shallots, and garlic into a blender or use an immersion blender directly in a heat-safe container.
Blend until smooth and creamy.
The roasted shallots and garlic naturally thicken the gravy, so you shouldn’t need to add flour. If needed, gently warm the gravy in a saucepan before serving.
Taste and adjust the seasoning if desired.
Step 7: Plate and Serve
Spoon a generous layer of homemade shallot and garlic gravy onto each plate. Add a portion of carved roast chicken and a few golden potato, ham and green onion croquettes.
Finish with steamed broccolini for a fresh, colorful side.
Serve warm and enjoy!
Tips & Notes
- Brining time: For the best flavor, allow the chicken to brine for a full 24 hours in the refrigerator. Always follow the brine package directions.
- Dry the chicken well: Patting the chicken dry before roasting helps the skin brown beautifully.
- Make the croquettes ahead: Prepare and shape the croquettes in advance, then freeze them until you’re ready to bake. Allow extra baking time if baking from frozen.
- Check the temperature: Use a meat thermometer to make sure the chicken reaches 165°F in the appropriate spots.
- Don’t toss those pan juices: The roasted shallots, garlic, and broth make the most delicious homemade gravy!
Frequently Asked Questions
Can I make the croquettes ahead of time?
Absolutely! These are perfect for making ahead. Shape and coat them, then freeze until you’re ready to bake. Bake until heated through and golden, allowing extra time if baking from frozen.
Can I use chicken broth instead of vegetable broth?
Yes! Either chicken or vegetable broth works beautifully in the roasting dish.
Why spatchcock the chicken?
Removing the backbone and flattening the chicken helps it cook more evenly and allows more of the skin to brown.
Do I need flour to thicken the gravy?
No! Blending the roasted shallots and garlic with the pan juices creates a naturally thick, flavorful gravy without needing flour.
Serving Suggestions
This roast chicken is wonderful with potato, ham and green onion croquettes and steamed broccolini. You could also serve it with roasted carrots, a simple green salad, or your favorite seasonal vegetables.
It’s an easy but special meal for Sunday dinner, fall entertaining, or a holiday gathering.
If you make this recipe, I’d love to hear what you think! Leave a comment and let me know how it turned out.
