Roasted Chicken, Butternut & Sage | Greens

Today's recipe is another one-pan wonder. Yay! Fewer dishes, less water usage. It also happens to be so darn delicious and comforting, which is much needed when taking on such a big clean eating lifestyle change.  Crispy juicy chicken, butternut & sage. A match made in heaven right? Served with loads of raw greens of course. Baby spinach and lightly blanched broccoli florets. This dish has become a staple in our home and soon, yours. Enjoy x
That's it for this week. Keep an eye on your inbox or my Facebook page for next week's weeknight meals menu.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 4


  • 4 - 6 free range chicken portions drumsticks and thighs
  • Extra virgin olive oil
  • Freshly ground salt and pepper
  • 1 red onion cut into wedges
  • 1 medium butternut peeled and cut into chunks (don't remove the seeds)
  • handful of fresh sage leaves
  • 60 - 80 g baby spinach
  • 300 g broccoli florets blanched


  • Preheat oven to 200 Degrees Celsius.
  • Season the chicken and brown with a little olive oil in an ovenproof pan or casserole dish. Make sure the skin is golden.
  • Arrange the onion wedges and butternut cubes around and even underneath the chicken. Sprinkle with sage leaves. Season once more and drizzle with olive oil.
  • Roast for 35-40 minutes or until chicken is crispy and butternut is tender.
  • Serve with baby spinach and blanched broccoli.


Tried this recipe?Let us know how it was!