This recipe will fill your home with the smell of roasted sage.

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We had the BEST Autumn weekend with Josh & Brent (a.k.a. The Beekman Boys) at their beautiful home in Sharon Springs, NY.  We prepared a wonderful Fall feast.  I think you will love this sage roasted chickn from our day!


You will need:


8 large organic chicken thighs

16 sage leaves (or more)

salt & pepper

1 red cabbage cut into wedges

2 carrots, peeled and sliced

1 parsley root - you can use a parsnip - peeled and sliced

8 shallots, peeled

1/2 cup olive oil

  1. Preheat oven to 375°F.
  2. Lay out the chicken thighs and put 2 sage leaves between the skin and the meat.
  3. Rub the thighs with salt and pepper.
  4. In a large baking dish add cabbage, carrots, parsley root, and shallots.
  5. Drizzle with oil and toss with salt and pepper.
  6. add the chicken and bake until golden brown. they will need about 30 minutes.
  7. Serve with the baked vegetables.


Photography by Frances Janisch

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