Roasted Chicken with Chili-Sage Glaze

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1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Starting at the neck end of the chickens, slide your fingers between the skin and breasts to loosen the skin.
  3. Place 2 sage leaves under the skin of each breast; sprinkle chickens with salt and pepper.
  4. Transfer the chickens, skin side up, to a medium roasting pan; roast for 20-25 minutes.
  5. Meanwhile, simmer 3/4 cup of the white wine, the preserves, and shallots in a small, heavy saucepan until the glaze is slightly thickened, about 6 minutes.
  6. Stir in the chopped sage and chili powder.
  7. Brush 1/2 the glaze on the chickens and cook for 10 minutes more.
  8. Then brush with remaining glaze and roast until the chickens are cooked through and the glaze is bubbling, about 10 minutes more.
  9. Transfer chickens to a heated platter.
  10. Spoon off the fat from the juices in the roasting pan; place the pan directly atop 2 burners over medium heat.
  11. Add the remaining 3/4 cup wine and boil until the liquid is reduced by 1/3, about 5 minutes.
  12. Season the sauce to taste with salt and pepper.
  13. Cut the chickens into serving pieces, transfer to a serving platter, and spoon the sauce over the chickens.

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