Apple Sage Roasted Chicken Recipes

Steps:

• Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
• In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
• Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.

Steps:

• Coat a medium nonstick skillet with cooking spray.
• Heat over medium-high heat.
• Sprinkle chicken with salt.
• Place chicken in skillet.
• Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.
• Remove from skillet cover and keep warm.
• Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.
• Bring to boiling; reduce heat.
• Simmer, covered, for 2 minutes.
• In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more.
• IF using, Stir in FRESH SAGE.
• Return chicken to skillet; heat through.