Print Recipe
5 from 1 vote

Buttery sage and onion roast chicken

A succulent, buttery sage and onion roast chicken - made easy thanks to Bosch's PerfectRoast. 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: British
Keyword: chicken, roast
Servings: 6 people
Calories: 282kcal
Author: Emily Leary


  • 1 small organic chicken
  • 1 onion peeled and quartered
  • 2 cloves garlic peeled
  • 12 fresh sage leaves
  • 1 pinch salt and pepper


  • Preheat the oven to 210C/410F (190C/375F fan).
  • Place the chicken in an ovenproof dish.
  • Put the garlic, sage and onion in the cavity.
  • Slather the chicken inside and out with butter.
  • If using, insert a meat probe through the thickest part of the meat, avoiding the cavity.
  • Turn the chicken breast side down in the tray.
  • Bake for 25 minutes, then turn the chicken breast side up.
  • Bake for a further 25-45 minutes until the core temp reaches 85C/185F at the deepest point, the skin is crisp and golden, the inner flesh is white with no pinkness anywhere, and the juices run clear.
  • Spoon some of the buttery juices back over the top of the chicken, then transfer to a serving platter, cover with foil and leave to rest for 15 minutes.
  • I dressed my platter with pan-fried sprouts with sage, and served with roast potatoes, boiled carrots, and a gravy made from the remaining juices in the roasting pan.



Calories: 282kcal | Carbohydrates: 2g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 96mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg