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–+ servings
image of realistic top down mise en place shot showing bone in skin on chicken thighs whole roasting chicken breasts honeycrisp apples fuji apples gala apples granny smith apples fresh sage butter olive oil garlic fresh thyme fresh rosemary red onions yellow onions potatoes sweet potatoes carrots brussels sprouts apple cider white wine chicken stock shallots lemons limes red grapes fresh parsley salt pepper arranged on white marble kitchen counter with clear glass bowls rustic brown wooden boards under soft diffuse daylight

Harvest Chicken Apples Sage

This Harvest Chicken Apples Sage recipe captures the essence of fall with sweet-tart apples, earthy fresh sage, and crispy, juicy roasted chicken. Perfect for a cozy family dinner, it’s an all-in-one pan meal that delivers deep flavor with minimal cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Seasoning
  • 8 bone-in, skin-on chicken thighs (or 4 large chicken breasts)
  • 2 large apples cored and roughly chopped (Honeycrisp and Granny Smith recommended)
  • 1 large yellow onion roughly chopped into wedges
  • 4 cloves garlic smashed
  • 1/4 cup olive oil plus extra for drizzling
  • 4 tablespoons butter melted (unsalted)
  • 1/4 cup fresh sage leaves picked whole, divided
  • 1 tablespoon fresh thyme leaves (optional)
  • 1/2 cup chicken stock or dry white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
Optional Additions
  • 1 cup small red potatoes or Brussels sprouts halved or quartered

Equipment

  • Large Baking Sheet or Cast Iron Skillet
  • Meat thermometer
  • Mixing bowl

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Transfer to a large bowl.
  2. Mix 2 tablespoons of melted butter with half the salt and pepper and half the fresh sage leaves, chopped. Rub this herb butter generously under and over the skin of the chicken pieces.
  3. In a large baking sheet or cast iron skillet, toss together the apples, onions, garlic, and any optional vegetables. Drizzle with olive oil and season with remaining salt and pepper.
  4. Nest the seasoned chicken among the vegetables. Place the remaining whole sage leaves over the apples and onions. Pour chicken stock or wine around the vegetables (not on chicken skin).
  5. Roast at 425°F (220°C) for 20 minutes, until chicken skin begins to brown and crisp.
  6. Reduce oven to 375°F (190°C) and continue roasting 20–30 minutes, until chicken reaches 165°F (74°C) internal temperature.
  7. Remove from oven and let rest for 5–10 minutes before serving. Drizzle pan sauce over chicken and serve with roasted apples and vegetables.

Nutrition

Calories: 580kcalCarbohydrates: 22gProtein: 38gFat: 36gSaturated Fat: 12gCholesterol: 190mgSodium: 920mgPotassium: 620mgFiber: 4gSugar: 14gVitamin A: 1200IUVitamin C: 18mgCalcium: 45mgIron: 2.6mg

Notes

Pro Tip: For crispier skin, leave seasoned chicken uncovered in the fridge overnight.
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