These roasted chicken thighs are flavored with a homemade sage butter, then roasted with celery root and finished with crispy sage leaves!
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When I was compiling my list of low carb uses for excess or leftover herbs, I realized that I had only used sage in ONE recipe on the blog! Pairing it with chicken is a classic combination, so I decided to make this one-pan meal.
Instead of high-carb potatoes, I used cubed celery root – also known as celeriac – which is much lower in carbohydrates and has a really interesting flavor. I also added some fried sage leaves as an optional garnish – but they provide a great textural contrast!
How to Make Roasted Chicken Thighs with Sage
Peel two large celery roots (mine were about 15oz each after peeling), then cut them into cubes.
Place the cubes in a large roasting pan, and add some olive oil and a generous amount of salt and pepper. Turn to coat.
Prepare the sage butter by combining softened butter with finely chopped fresh sage.
Carefully lift up the skin from each chicken thigh and place a spoonful of the butter under.
Replace the skin, and repeat with the remaining pieces of chicken. Season the skin with salt and pepper, then place them on top of the celery root.
Roast in a preheated oven for 40-45 minutes or until the chicken has reached an internal temperature of 165F.
While the chicken is cooking, add some oil to a skillet and place over a medium -high heat. Add the sage leaves, and remove them to a paper towel when they have turned crispy.
Serve the fried sage leaves over the chicken.
All you need is a crisp green salad to serve alongside it and the meal is complete!
Roasted Chicken Thighs with Sage
These roasted chicken thighs are flavored with a homemade sage butter, then roasted with celery root and finished with crispy sage leaves!
Ingredients
- 2 large celery roots (celeriac), peeled and cubed
- 2 tbs olive oil
- salt and black pepper
- 4 tbs (2 oz) unsalted butter, softened
- 2 tbs finely chopped fresh sage
- 6 large skin-on bone-in chicken thighs
- fried sage leaves, for optional garnish
Instructions
- Preheat the oven to 350F.
- Place the celery root in a large roasting pan, and add the olive oil and a generous amount of salt and pepper. Turn to coat.
- Prepare the sage butter by combining softened butter with finely chopped fresh sage. Carefully lift up the skin from each chicken thigh and place a spoonful of the butter under.
- Replace the skin, and repeat with the remaining pieces of chicken. Season the skin with salt and pepper, then place them on top of the celery root.
- Roast for 40-45 minutes or until the chicken has reached an internal temperature of 165F.
- While the chicken is cooking, add some oil to a skillet and place over a medium -high heat. Add the sage leaves, and remove them to a paper towel when they have turned crispy.
- Serve the fried sage leaves over the chicken.
Notes
6.8g net carbs per serving (one large chicken thigh and a sixth of the celery root)
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