One Pot Meal — Sage & Garlic Roast Chicken

So lately whenever I hang out with some friends, I always ask them if they have checked out my food blog or not. Usually the answer is a yes (because I ramble on about the blog to them a lot and they are A+ friends), and normally they complement the logo or writing, but very few ever comment on the content. I am not offended at all by this, I know most of them aren’t reading for the recipes but to support this blogging endeavor,  but one of my friends pointed out to me that I really have no meat – centered recipes on this blog! At the moment, I have two recipes with meat — One featuring bacon ( Shakshuka ) where I even point out that the bacon is optional, and one using store bought meatballs ( Midnight Snack ). Neither of these really constitute as ‘cooking with meat’, since either meat was a sideliner or required no preparation on my part. Anyways, the day after he brought that to my attention, I left work early and cooked this simple yet hearty roast chicken breast for two. I don’t think you understand what major will power it took me to leave work — they were BBQing salmon, chicken, burgers, everything, and I fought the social and aroma infused pressure to come home and cook for the blog. I don’t know why I am acting like a martyr or something — this was some great roast chicken and a must try in my opinion.

Garlic and Sage Roast Chicken

Normally, I make a giant mess while cooking, but I only dirtied 3 dishes for this recipe. I used one cast iron skillet, and two cutting boards (one for meat and one for the vegetables). This recipe is very flexible as well, I loved the crispy potatoes and broccolini, but any vegetables and chicken would work. Normally, I avoid cooking with meat because I am the only person in my household that eats meat and a lot ends up going to waste since I can’t finish a package of 4 chicken breasts or pork chops or anything by myself. If you are in the same position as me or are cooking for only 1-2 people, I recommend checking out Whole Foods. Everything is 10x pricier than I feel like it should be, but they often have great sales on their meat and you can purchase the exact quantity you need. I’m pretty sure other grocery stores have butcher sections, but the one at the Safeway near me is always closed when I go, so who even knows. I ended up getting a 1 lb chicken breast (bone in & skin on) for $3.80, which was enough to feed two when combined with the vegetables.



Also, quick side note, I’ve been seriously debating investing in a nice camera for both the blog and travel in general. The camera I have now can take OK quality photos only in natural light and from specific angles. Because of this, my photo options are really limited, so I feel like all of my posts are slowly starting to look alike in the picture format. Anyways, I’m working on it if anyone was wondering.



Lastly, I used white wine in this recipe simply because we had some around and it added a nice acidity and flavor that infused into the meat and vegetables, but chicken stock or water with maybe a splash of rice wine vinegar or something would be great substitutes. The liquid added right before roasting kept the chicken from drying out and steamed the broccoli as it cooked, so definitely use some sort of liquid there.





  • 1 lb chicken breast, skin on and cut into two pieces
  • 2 medium sized potatoes, chopped into thin pieces.
  • 1 bunch of broccolini, each sliced in half
  • olive oil
  • pinch red pepper flakes
  • 1/4 cup chopped sage leaves
  • 3 cloves crushed garlic
  • 1/4 cup white wine // water // chicken stock
  • salt & pepper


  1. Preheat oven to 400 F
  2. Pat dry and generously season chicken breast halves with salt and pepper. Pre heat a cast iron pan or any oven safe pan, add ~1Tbs olive oil, and place chicken skin side down. Cook for ~7 minutes skin side down until skin is golden brown and crispy. Flip over and cook for ~30 seconds or so. The chicken will continue cooking in the oven later. Remove chicken from pan and set aside.
  3. Leave chicken fat and oil residue in pan. Add potatoes and season with salt and pepper. Add a few pinches of red pepper flakes if desired. Let cook for ~5 minutes until potatoes are starting to crisp up on one side. Flip potatoes and add garlic and sage. Cook for ~2 minutes then add the broccolini. Coat the Broccolini with the oils in the pan and turn heat down to low. Re-season vegetables with salt & pepper if desired.
  4. Pour in 1/4 c white wine and place the chicken breasts skin side up on top of the vegetables.
  5. Put pan into the pre-heated oven and cook, uncovered, for 20 minutes.
  6. Serve with crusty bread, topped with some parmesan cheese, or by itself.

One Comment

Add yours →

  1. It looks yummie!
    I recognise the food picture issue, I am using my phone, which isn’t great but it’s practical 🙂
    Your food pictures look sharp and attractive so I wouldn’t worry about the format looking the same. You can also think, this way it won’t distract from the subject 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: