Browned Butter and Sage Roasted Chicken

I have a treat for you, my Fed+Fit family! Today I’m excited to introduce one of my fellow food bloggers and nutritionists, Caroline Potter. Caroline runs the blog Colorful Eats Nutrition. Her photography is beautiful, her recipes are inviting, and her approach to food is warm and balanced. Caroline focuses largely on Paleo-friendly dishes and uses raw or grass-fed dairy in some recipes. My position on raw dairy: if you tolerate it well, enjoy it.

Caroline’s diagnosis with Type 1 diabetes led her into a career in nutrition and helped shape her passion for cooking and food photography. She enjoys creating meals that bring people together. Caroline and her husband are stationed at Pearl Harbor, Hawaii; they cook together and take their dog Liberty to the beach whenever they can.

I highly recommend checking out Caroline’s work directly on her site and social channels. Her recipes are approachable, nourishing, and crafted with a clear understanding of real food principles. She shares helpful tips for folks adapting to grain-free or autoimmune-friendly diets, and her posts are full of practical, beautiful recipes.

Take it away, Caroline!

Thank you, Cassy, for inviting me to share one of my favorite fall recipes. Even though Cassy and I haven’t met in person, I feel like we would be fast friends—she’s funny, has an adorable fluffy dog, and loves good food. I discovered her blog some time ago and appreciated her joyful, practical approach to nourishing meals.

When I first moved to a grain-free diet because of an autoimmune condition, I avoided certain vegetables for a while, but recipes like Cassy’s helped me explore new favorites. Cauliflower rice is now a staple in my kitchen and pairs beautifully with roasted chicken. Comfort food—especially roasted chicken and rice—feels right for cooler months, and this dish is exactly that: simple, flavorful, and comforting.

The star of this dish is the browned butter and crisped sage. Browned butter adds an irresistible nutty aroma and depth of flavor; once you make it, you’ll want to drizzle it on roasted vegetables, grains, and proteins. The combination of basic ingredients—salt, butter, garlic, and fresh herbs—creates a memorable dish without complexity.

When possible, use grass-fed butter for a richer flavor and extra nutrients. If you avoid dairy, substitute ghee for a similar taste and texture. I sometimes garnish this chicken with Parmesan shavings; if you tolerate raw or sheep’s-milk cheeses, Pecorino or aged cheeses add a salty finish, but that step is optional.

This roasted chicken recipe requires just a handful of ingredients and about 40–50 minutes from start to finish. It’s ideal for a weekday dinner or for serving guests alongside a simple salad or roasted vegetables. I usually roast the chicken, then make the cauliflower rice while it cooks, and finish by preparing the browned butter and crispy sage five minutes before serving.

Happy October and enjoy this comforting meal with friends and family.

Browned Butter Sage Roasted Chicken

5 from 1 vote

By Cassy

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 6 -8 servings

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This recipe keeps to the basics—salt, butter, garlic, and herbs—yet the combination of flavors is fantastic.

Ingredients

Browned Butter Sage Roasted Chicken:

3 pounds chicken — breast & legs, bone-in, skin-on
1 red onion, sliced
2 tablespoons olive oil
2 tablespoons butter, sliced
5 cloves garlic, crushed
1 tablespoon fresh chopped sage, heaping
1 1/2 teaspoons sea salt
1/2 teaspoon fresh cracked black pepper

Crispy Sage Browned Butter:

8 tablespoons butter
1/4 cup fresh chopped sage
1/2 teaspoon sea salt

For the meal:

1 recipe cauliflower rice
Garnish with Parmesan shavings if tolerated (optional)

Instructions

Preheat oven to 400°F (200°C).
Pat the chicken dry with paper towels and place the pieces in a large baking dish.
Drizzle the chicken with olive oil and use your hands to coat all sides.
Season with sea salt and cracked black pepper, then rub the crushed garlic over the pieces. Sprinkle the chopped sage over the chicken and arrange the sliced onion around the pan. Place the butter slices on top of the chicken and throughout the dish.
Roast the chicken for 33–37 minutes, depending on the size of the pieces, until cooked through and juices run clear.
While the chicken roasts, prepare the cauliflower rice following your preferred method.
About five minutes before serving, make the browned butter sauce. Heat a small skillet over medium heat, add the butter, and let it melt and brown for about 2 minutes. Reduce the heat as needed to avoid burning. When the butter turns golden-brown and gives off a nutty aroma, remove from heat and stir in the chopped sage and salt. The sage will crisp up when it hits the hot butter.
Plate a scoop of cauliflower rice, top with roasted chicken, and generously drizzle with the crispy sage browned butter. Garnish with Parmesan shavings if desired.
Serve immediately and enjoy.

Nutrition

Additional Info

Course: Dinner

Cuisine: American