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.

 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 steel skillet
• 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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