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Italian Roast Chicken & Potatoes with White Wine & Sage


  • 3 lbs. chicken, legs or breasts of even size
  • 20 fresh sage leaves
  • 4-6 red potatoes, peeled and quartered
  • 1 cup dry white wine
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil 
  • salt and pepper, to taste


1.Season chicken with salt and pepper; set aside. Finely chop 4 of the sage leaves; set aside.  2. In large ovenproof skillet, heat oil over medium-high heat; fry garlic and remaining whole sage leaves until garlic is lightly browned, 1 minute. With slotted spoon, set sage aside for garnish. Remove garlic and chop; set aside. Brown chicken, in batches, 5 to 6 minutes. Transfer to plate. 3. Add potatoes to pan; saute until browned, about 7 minutes. Pour off fat. Return chicken and any accumulated juices to pan. Add wine, remaining salt and pepper, and reserved chopped garlic and chopped sage; bring to boil.  4. Roast in a 425 degree oven, basting 2 or 3 times, until sauce is thickened and juices run clear when chicken is pierced, 30 minutes. Serve garnished with reserved fried sage leaves.

Recipe adapted from Canadian Living

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