Roast Chicken With Bacon and Sage

Roast Chicken with Sage. JMichl/ E+/ Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
1037 Calories
57g Fat
14g Carbs
112g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 1037
% Daily Value*
Total Fat 57g 73%
Saturated Fat 16g 79%
Cholesterol 351mg 117%
Sodium 399mg 17%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Protein 112g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious roast chicken gets it's flavor from a complementary mixture of bacon and sage, along with a little garlic. Try putting an apple or other fruit in the cavity before roasting.


  • 1 roasting chicken (about 5 1/2 pounds)
  • 4 slices bacon
  • 6 to 8 large leaves fresh sage (or about 1 to 2 teaspoons of fresh thyme leaves)
  • Dash black pepper
  • 1 clove garlic (coarsely chopped)
  • Dash salt
  • Dash black pepper
  • 1 apple (cored and cut into ​wedges, or an orange cut into chunks)
  • Optional: sprigs of thyme, sage leaves, rosemary leaves, etc.

Steps to Make It

  1. Heat oven to 450 F.

  2. Set the chicken on a rack in a roasting pan. If you don't have a rack, set the chicken on a few ribs of celery.

  3. In a food processor or chopper, process the bacon, sage or thyme, pepper, and garlic until finely minced or pasty in consistency. Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the minced bacon mixture under the skin, pressing and working it towards the back and towards the legs so it is evenly over the meat.

  4. Put any excess minced bacon mixture in the cavity of the chicken, along with apple or orange chunks and sprigs or leaves of fresh herbs, if desired. Sprinkle the chicken lightly with salt and pepper.

  5. Roast the chicken for 10 minutes at 450 F. Reduce heat to 350 F and roast for about 17 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170 F when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before carving.