Citrus Chicken with Sage

Citrus Chicken with Sage | Selma's TableA clementine or satsuma is part of our breakfast these days, in the vain hope of keeping at bay, the season’s coughs and colds but a recent purchase of a bag of clementines yielded mouth puckering, lip curling, sour fruit that neither of us can eat. Rather than throwing them away, I have been using them in place of lemons for a similar return in acidity but with a softer more floral flavour.

Duck and orange is a classic combination and as my eyes fell on the bowl full of sour clementines, I didn’t think twice about adding them to the chicken as I rushed to get something ready for dinner the other night. My Citrus Chicken with Sage is an easy, self saucing, one pan dish that looks after itself while you get on with other things; all it really needs is a salad to round it off.

Citrus Chicken with Sage | Selma's TableI placed all the ingredients in a roasting tin – not too large or there won’t be any sauce left, gave them all a good stir, covered the tin with foil which I removed for the final 20 minutes. You can substitute the clementines with an orange or lemon and the sage for rosemary, thyme or oregano. I always add whole, unpeeled cloves of garlic whenever I roast chicken. After cooking you end up with a nugget of  very mellow, gooey garlic paste which squeezes easily from it’s papery shell and is wonderful smeared onto a forkful of chicken. Some of the smaller cloves caramelise and become chewy. They are all such a treat and also very good for you!! Citrus Chicken with Sage is a really delicious meal for very little effort.

Citrus Chicken with Sage | Selma's TableI am sharing my Citrus Chicken with Sage with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this week as posted a really delicious looking cake flan – it not only looks spectacular but also magically flips itself over during baking – showcasing how baking really is science!

Our lovely co-hosts (once again) this week are both Canadian! Globe-trotter Julianna whose blog, Foodie on Board is full of the most delicious global recipes and gorgeous photographs too and Hilda of Along the Grapevine who makes foraging and living off the land aspirational and delicious!!  We are in good hands!!

Citrus Chicken with Sage

  • Servings: 4
  • Difficulty: easy
  • Print


  • 8 skin on, bone in, free range/organic chicken pieces – I use a combination of legs and thighs
  • 4 medium sized carrots
  • 2 large potatoes (or 12 small potatoes)
  • 2 small sour oranges, clementines or lemons
  • 6 unpeeled cloves of garlic
  • 20 fresh sage leaves
  • Olive Branch EVOO (Extra Virgin Olive Oil)
  • Salt and Pepper


  1. Pre-heat oven to 200C/400F.
  2. Trim any fatty bits off the chicken and place in a roasting tin that will comfortably hold everything in one layer.
  3. Peel the carrots and cut into three pieces and add to the tin.
  4. Peel the potatoes – cut large ones into 6 pieces and halve small ones. Add to the tin.
  5. Thinly slice one of the citrus fruits and add to the tin along with garlic, sage and a good grinding of peppercorns.
  6. Squeeze over the juice of the second citrus fruit and a tablespoon of olive oil and give it all a really good mixing in the tin. Then arrange the chicken pieces so that they are skin side up and distribute the vegetables and citrus slices evenly too.
  7. Sprinkle over a good pinch of sea salt, cover tightly with foil and place in the oven for half an hour.
  8. Remove foil, sprinkle a little more salt on the chicken skin to help  it crisp up and cook for 15 – 20 minutes more, until the skin is golden brown.
  9. Arrange the chicken and vegetables on a serving platter and cover loosely with foil. Pour the juices into jug, straining off any excess fat and taste – adjust the seasoning if necessary and serve with the chicken.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

78 thoughts on “Citrus Chicken with Sage

  1. Wow, Selma!! Again, such a lovely chicken recipe. I love the fresh taste of citrus fruits in a savory dish. In our cooking class in Vietnam we made prawns with orange and lime juice and it was soooo delicious, yet so easy.
    Still looking forward to trying some of your chicken recipes. :)
    Have a lovely day. :)


  2. This looks so flavorful, and pretty simple as well. I always find rosemary chicken recipes, so I love the idea of sage instead. And, the citrus flavors seem as though they would add a nice, soft touch to the dish. Happy FF, and have a wonderful weekend!


  3. Oh yeaaahhh. this looks GOOD… I love the idea of putting sour oranges in there, I’m definitely going to be trying it! The pics are making me verryyyy hungry… the lean cuisine I was planning on doesn’t sound so great now! ;)


    • If Lean Cuisine is all you have to look forward to then I think you had better stay off the FF links!! You will fall well and truly off that skinny wagon otherwise!! Let me know what you think of it if you try it – it is quite light really. Have a wonderful weekend, Stephanie.


  4. Looks delicious! Your recipe reminded me how much I love chicken with citrus. I used to cook a tangy lemon chicken dish, but it’s been absolutely ages… Love the idea of using a mellower citrus fruit. And sage… My use of sage has always been pretty limited, should think about expanding my sagey repertoire! Thanks for the inspiration!


    • I love chicken and lemon together in any form. Sage is one of those herbs that is so quiet compared to others but so lovely when allowed to shine! I always use it when I cook Chicken in Milk – it is wonderful with the cinnamon sticks.


  5. Just lovely, Selma! I am infatuated with citrus these days, so your dish is really calling my name! I can imagine how comforting the flavours are with the sage added to it. Thanks so much for bringing the beauty to FF! I know everyone will go crazy for it! Have a wonderful weekend! :D


    • Haha!! Self saucing is how those magic cake puddings are described but is also perfect for describing how much jus/gravy/sauce was in the bottom of the dish! You do have to season properly though for it to be tasty. Happy weekend to you too!


  6. Pingback: The Impossible Chocoflan | Fiesta Friday #38 | The Novice Gardener

  7. I saw this first on IG and my mouth started to water… What a wonderful dish! I have a whole bag of clementines in the fridge and a chicken in the freezer. I would love to give this a try! I do something similar with oregano, but the orange and sage combo sounds perfect. :)


  8. I love your dish, Selma :) I’m taking my breakfast and I’m mouthwatering. The combination of sage and clementine with your chicken sounds perfect.Clementine is a beautiful fruit, it reminds me my childhood. Happy Fiesta Friday!


      • LOL! I know exactly that look you’re talking about! When my daughter was young we went to see the Nutcracker one year, quite the upscale event for us. At the break, they had the most marvelous little plates of desserts. She picked a chocolate tart, took a bite, and it was DARK chocolate and spiked with liquor and not very sweet. The surprised look she gave me! Her whole face crumpled! She looked at me as if I had BETRAYED her! We traded desserts!

        Liked by 1 person

  9. Your recipe has certainly come in handy Selma. When I was away in TO last week, hubby bought a whole bag of clementines and they aren’t as sweet as I’d have liked. So in comes your recipe to the rescue :). The flavors of citrus and savory are exactly what I love, the colors pop right out and I can only imagine the aroma. Do you smash the garlic cloves before putting them in whole? Another great chicken recipe by your dear self! :)


    • Thanks Loretta – loved your photos of TO! I don’t smash the garlic cloves. Roasting them whole in their skins means that most of them go quite gooey and you can squeeze this out and smear a bit on to each forkful of chicken – should update the post to mention that!!


  10. looks amazing, I can only imagine how it tastes Selma – having just come from a very lovely baked pumpkin dinner with some fresh local cheeses, that took no time at all to prepare I am not hungry, but would love it if someone cooked something elaborate for me


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