Sage Roasted Chicken with Pecans

Sage and pecans have long flavored American fall tables, where earthy herbs meet toasted nuts. This sheet-pan supper roasts bone-in chicken thighs with fresh sage, pecans, and lemon until the skin crisps beside caramelized potatoes.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 22g carbs
• 32g fat
• 3g fiber

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Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 1 cup fresh pecans
• 1/4 cup fresh sage leaves
• 6 fresh thyme sprigs
• 6 garlic cloves
• 3 tbsp olive oil
• 1 lemon
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 lb baby potatoes
• 4 shallots

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Pat the chicken thighs completely dry with paper towels so the skin will crisp.
2. 2Toss the baby potatoes and halved shallots on a large rimmed sheet pan with a drizzle of olive oil, salt, and pepper until evenly coated. Spread them into a single layer.
3. 3Finely chop half the sage and strip the thyme leaves. Smash the garlic cloves. In a bowl, combine the remaining olive oil with the chopped sage, thyme, smashed garlic, salt, and pepper.
4. 4Rub the herb oil mixture all over the chicken thighs, working some under the skin. Nestle the chicken skin-side up among the potatoes on the sheet pan.
5. 5Scatter the whole fresh pecans and remaining whole sage leaves the chicken and vegetables. Squeeze the lemon juice over everything and tuck the lemon halves onto the pan.
6. 6Roast for 35 to 40 minutes until the chicken skin is deep golden and crisp, the internal temperature reaches 165°F, and the potatoes are tender when pierced.
7. 7If the pecans are browning too quickly, tent that area loosely with foil for the last 10 minutes. Remove the pan and let the chicken rest 5 minutes.
8. 8Spoon the toasted pecans and pan juices over each portion. Serve family-style straight from the sheet pan with extra sage leaves scattered on top.