Two Roast Chickens With Citrus and Sage for Effortless Elegance

Last Updated on February 13, 2026 by Sebastian Recipes Team

A hint of citrus can change everything, and that s certainly the case with these Two Roast Chickens With Citrus and Sage. Picture this: the sharp fragrances of fresh oranges and tangy lemons wafting through your kitchen, wrapping you in a warm embrace of comfort. After a grueling week, I craved something that felt both indulgent and home-cooked without the fuss, and boy, did I strike gold!

This recipe is perfect for busy weeknights or when you want to impress guests without spending endless hours in the kitchen. The beauty of spatchcocking two chickens means they not only cook evenly, but they also achieve that coveted crispy skin. With just an overnight dry-brine to lock in the juices, the result is a succulent feast that s sophisticated yet remarkably simple to prepare. So grab your favorite roasting pan; let s bring flavors of the season to your dinner table!

Why do you need Two Roast Chickens With Citrus and Sage?

Simplicity: This recipe is a breeze to follow, perfect for home cooks of all levels.
Elevated Flavor: Fresh citrus and aromatic sage combine to create a dish that s bursting with flavor.
Crispy Skin: Spatchcocking ensures an even roast for that irresistible golden-brown skin everyone loves.
Meal Prep Friendly: With an overnight dry-brine, you save time without sacrificing taste.
Impressive Presentation: Your guests will be captivated by the stunning visual appeal of two beautiful roasted chickens.

This recipe makes entertaining or weeknight dinners feel effortless and inviting!

Two Roast Chickens With Citrus and Sage Ingredients

For the Brine

• 3 oranges Provides natural sweetness and acidity for flavor balance.
  Substitution: Use other citrus like tangerines for variation.
• 2 lemons Adds brightness and tanginess, enhancing the poultry flavor.
  Substitution: Limes can substitute lemons if needed.
• 3 tablespoons light brown sugar Contributes sweetness and helps caramelize the chicken skin.
  Substitution: Granulated sugar can be used in a pinch.
• 3 tablespoons coarsely ground black pepper Adds heat and depth to the flavor profile.
  Note: Adjust quantity for a milder flavor.
• 1 ½ tablespoons kosher salt (e.g., Diamond Crystal) Enhances overall flavors and aids in brining.
  Note: Do not substitute with table salt or use less than recommended to avoid blandness.
• 1 bunch sage Infuses aromatic flavors into the dish.
  Substitution: Dried sage can be used, adjust to 1 tablespoon.
• ¼ cup extra-virgin olive oil Keeps the chicken moist and adds richness.
  Substitution: Avocado oil can be used for higher smoke point.

For the Chicken

• 2 whole chickens (3 ½ to 4 pounds each) The main protein source for the dish.
  Preparation Note: Spatchcock to ensure even cooking.
• 1 onion, thinly sliced Adds sweetness and depth to the flavor base.
  Substitution: Shallots or leeks offer a milder taste.

For the Gravy (optional)

• 3 tablespoons unsalted butter Adds richness for the optional gravy.
  Substitution: Margarine may be used, though flavor differs.
• cup all-purpose flour Necessary for thickening the optional gravy.
  Substitution: Use cornstarch for a gluten-free option.
• 1 quart chicken stock Adds moisture and flavor to the gravy.
  Note: Homemade stock yields the best flavor, but store-bought works too.

How to Make Two Roast Chickens With Citrus and Sage

1. Prep Brine: Start by zesting the oranges and lemons in a bowl. Combine them with brown sugar, black pepper, and kosher salt, then fold in finely chopped sage. Drizzle in olive oil and rub this mixture generously over the chickens. Refrigerate uncovered for 8-24 hours to let the flavors meld.

2. Prepare Sheet Pan: While your chickens are brining, thinly slice the remaining oranges and onion. Lay them out evenly on a large sheet pan to create a flavorful bed for the chickens.

3. Spatchcock Chickens: Using kitchen shears, carefully cut along the backbone of each chicken to remove it. Press firmly down on each breast to flatten the chickens completely. Place them skin-side up on the prepared sheet pan.

4. Roast: Preheat your oven to 425 °F. Nestle fresh sage leaves among the citrus and onion on the sheet pan. Roast the chickens for 40 to 50 minutes or until they reach an internal temperature of 165 °F, ensuring the skin is golden brown and crispy.

5. Rest & Make Gravy (optional): Once roasted, let the chickens rest for about 10 minutes. Smash the citrus and onion together on the sheet pan, then strain for the drippings. Combine with chicken stock and thicken with a butter and flour mixture on the stovetop until it reaches your desired consistency.

Optional: Serve with a side of roasted vegetables for a complete meal.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Two Roast Chickens With Citrus and Sage are fantastic for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the brine and apply it to the chickens up to 24 hours in advance, allowing the meat to absorb all those vibrant flavors. Once brined, simply store the chickens uncovered in the refrigerator to maintain that crispy skin. If you want to go even further, you can slice the onions and oranges and store them in airtight containers for up to 3 days ahead of time. When you re ready to serve, just preheat the oven, place the chickens on the sheet pan with the citrus and onions, and roast until golden. This way, you ll enjoy a delicious, freshly roasted meal with minimal effort!

Storage Tips for Two Roast Chickens With Citrus and Sage

• Fridge: Store the cooked chickens in an airtight container for up to 4 days. This helps retain moisture and flavor, making them perfect for quick meals.

• Freezer: If you have leftovers, wrap the chickens tightly in plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to 3 months.

• Reheating: When ready to enjoy again, thaw the chickens in the fridge overnight, then reheat in the oven at 350 °F until warmed through. This will help maintain that crispy skin.

• Shredded Use: Shred any leftover chicken for salads, sandwiches, or soups. This versatility ensures nothing goes to waste while maximizing the delightful citrus flavors from your Two Roast Chickens With Citrus and Sage!

What to Serve with Two Roast Chickens With Citrus and Sage?

Imagine the aroma of perfectly roasted chicken wafting through your home, beckoning everyone to the dinner table.

• Crispy Roasted Potatoes:
  These golden beauties add a delightful crunch and pair perfectly with the juicy chickens, soaking up every bit of citrus flavor.

• Fresh Green Salad:
  Tossed with a light vinaigrette, fresh greens bring a refreshing contrast to the hearty roasted chicken, balancing flavors beautifully.

• Garlic Herb Bread:
  Soft and warm, this fragrant bread is perfect for mopping up any delicious gravy or drippings comfort food at its finest.

• Grilled Asparagus:
  Lightly charred, asparagus adds freshness and elegance alongside the savory chicken while maintaining a beautiful seasonal vibe.

• Honey Roasted Carrots:
  Sweet and tender, these carrots echo the citrus sweetness while adding a burst of vibrant color to your plate.

• Chilled Whites or Rosé:
  A crisp white wine, like Sauvignon Blanc, or a dry rosé enhances the citrus notes of the chicken and brings a refreshing touch to your meal.

With these sides, your Two Roast Chickens With Citrus and Sage will shine like the star of the show!

Expert Tips for Two Roast Chickens With Citrus and Sage

• Brining Benefits: Allowing the chickens to brine overnight enhances moisture and flavor, resulting in juicy meat that s simply delightful.

• Essential Spatchcocking: Make sure to cut along the backbone thoroughly to ensure even cooking. A clean cut will give you perfectly flattened chickens.

• Watch the Skin Color: If your chicken skin starts browning too quickly, loosely cover it with aluminum foil to maintain cooking temperature without burning.

• Sage Variations: Feel free to swap in other herbs like rosemary or thyme for different flavor profiles while still focusing on the citrus essence.

• Gravy Mastery: For a richer gravy, use homemade chicken stock and remember to let it simmer with the drippings for depths of flavor that elevate your meal.

Two Roast Chickens With Citrus and Sage Variations

Feel free to explore these delightful twists and substitutions to make this recipe your own!

• Herb Swap: Experiment with fresh rosemary or thyme in place of sage for a unique flavor experience. Each herb brings its own aromatic charm!

• Citrus Twist: Replace the oranges and lemons with blood oranges or grapefruits for a colorful and tangy variation that adds a delightful twist.

• Sweetener Change: Try using honey instead of brown sugar for a natural sweetness. Just drizzle it over the chicken before roasting for a beautiful glaze.

• Leek Upgrade: Swap out the onion for leeks to introduce a subtler, slightly sweet flavor that complements the citrus well.

• Heat Factor: Add a hint of crushed red pepper flakes to the brine for a spicy kick that balances beautifully with the citrus.

• Balsamic Glaze: Drizzle a bit of balsamic vinegar over the chickens before roasting for an unexpected depth that pairs wonderfully with the sweet citrus.

• Gluten-Free Gravy: Use cornstarch instead of flour to create a silky, gluten-free gravy that still boasts all the original flavors.

• Fruit Inferno: For a sweet and savory combo, roast the chickens with a blend of citrus and seasonal fruits like peaches or apples alongside the onions for a juicy accompaniment.

With these adaptations, your Two Roast Chickens With Citrus and Sage can transform into several delightful culinary experiences!

Two Roast Chickens With Citrus and Sage Recipe FAQs

What should I look for when selecting oranges and lemons?
Absolutely! When choosing oranges and lemons, look for firm fruits with bright, vibrant skin. They should be heavy for their size, indicating juiciness. Avoid any with dark spots or wrinkles, as these are signs of overripeness.

How should I store leftovers?
Very good question! After roasting, let the chickens cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 4 days. If you have a larger batch, shredding any leftover chicken can be a great way to make quick meals throughout the week.

Can I freeze the roasted chickens?
Absolutely! For freezing, wrap the cooked chickens tightly in plastic wrap, then in aluminum foil to prevent freezer burn. They can be kept in the freezer for up to 3 months. When ready to enjoy, thaw them in the fridge overnight, then reheat in the oven at 350 °F for the best result.

What if my chicken skin browns too quickly?
If you notice your chicken skin is browning too fast during roasting, don t worry! Loosely cover the chickens with aluminum foil to protect them while they continue to cook through. This will help keep that beautiful golden color without burning.

Can I use dried sage instead of fresh?
If you only have dried sage, that s perfectly fine! You would want to use about 1 tablespoon of dried sage to replace the bunch of fresh sage. Just remember that dried herbs are more concentrated in flavor, so a little goes a long way!

Is this recipe suitable for people with dietary restrictions?
Yes, it s quite versatile! If you have gluten allergies, simply replace the all-purpose flour in the gravy with cornstarch. Additionally, keep an eye on the storage of your ingredients to ensure they are suitable for those who are allergic to certain components. Enjoy serving this dish to friends and family, knowing that flavors and dietary needs can be met!