This Sage Butter Chicken Potato Traybake is an easy weeknight dinner perfect for busy cooks. This chicken and potatoes Traybake recipe is dairy and gluten free, as well as top 9 allergens free. Chicken breast sage potatoes is the perfect mild herb for making this recipe child friendly. With barbecue and camping adaptions this recipe is perfect for all seasons.
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Jump to:
- Why We Like This Recipe
- Ingredients
- Ingredient Low Down
- Instructions/Directions and Tips
- How to Make This a Barbecue Ready Meal
- Campfire Cooking Method
- Substitutions
- FAQs
- Equipment
- Our Favourite Kitchen Equipment for This Recipe
- Storage and Reheating Instructions
- Top Tip
- What To Serve With
- 📖 Recipe
- Other Recipes You May Enjoy
- Food Safety
- Allergy Resources
- 💬 Comments
Why We Like This Recipe
This oven baked sage chicken and potatoes recipe is great for having guests over for dinner or for the family on a busy night. It is versatile, simple, and easy yet gloriously delicious and sophisticated tasting. It can be made on the stove and oven in the winter or on the barbecue in the summer.
This sage butter chicken potato traybake was made because we wanted less time over the stove and more time with the kids. There is a bit of prep browning the chicken but making a chicken and potato traybake really saves a ton of standing over the hot burners.
Ingredients
- Boneless, Skinless Chicken Breasts
- Salt and Pepper
- Olive Oil
- Shallots
- Garlic Cloves
- Red Potatoes
- Fresh Sage
- Dairy Free Butter
See recipe card for quantities.
Ingredient Low Down
Chicken Breasts
We prefer to use boneless skinless chicken breasts as the kids love them and they are a bit lower in fat. Other cuts of chicken can be used for this sage butter chicken potato traybake recipe. Thighs will hold in more moisture and not get dry as easily. Bone in chicken can be used as well but will take longer to cook. Browning with the skin on will give a nice crispy skin, if you prefer to use skin on chicken.
Shallots
Shallots are much milder than onions and really mellow when cooked. White or yellow onion can be used in this recipe but they will bring more onion flavour to the chicken traybake.
Potatoes
A less starchy potato like red potatoes or yellow work best in this chicken and potato traybake recipe. Gem or nugget potatoes can be used as well with excellent results. Instead of slicing the small potatoes quarter them so they do not burn. Russets can be used but are a bit starchy for this recipe and may make the sage butter claggy rather than smooth.
Sage
The chicken breast sage potatoes recipe uses fresh sage but dried and ground sage can also be used. If using dried sage, reduce the amount to 1-1 ½ tablespoons as dried can be more potent, especially when headed in the butter. Don't skip the sauteeing the herb; it will help bring out all the flavour from the dried sage for the chicken and potato traybake .
Dairy Free Butter
You can use either dairy free spread or blocks. Either works in for the sage and butter sauce. What is most important is making sure you have a plant based dairy free butter that is free from your food allergens. Be aware that some brands are made with soy, or tree nuts. Always check the ingredients carefully and check with the manufacturing company to see if they use shared lines or facilities.
Instructions/Directions and Tips
Step 1
Dry the chicken off with a paper towel to remove excess liquid on the skin so it doesn't spit when browned. Toss potatoes in a bowl with 1 tablespoon olive oil, salt and pepper to taste and set aside. Preheat the oven to Bake at 425F. Sprinkle both sides of the chicken with salt and pepper.
Step 2
Heat a medium pan over medium-high heat. When heated, pour in 2 Tbsps of olive oil and bring it to heat.Add the chicken carefully as it may spit. Sear all sides of the chicken until just starting to brown. Move the chicken around to get all sides and the top and bottom.
Step 3
Remove chicken to a clean plate when all sides are slightly browned. You do not need the whole chicken breast to be perfectly browned as it will cook in the oven. Cooking too much here can dry out the chicken.
Step 4
Lower the heat of the pan to low-medium. It may need to be carefully removed from the burner to cool it for a moment. Leave the oil in the bottom of the pan. Return to the burner if removed. It is really important the pot isn't too hot or it will burn the butter, shallots, and garlic. Burning them will make the dish taste bitter.
Step 5
Add dairy free butter to the pot and let it melt slowly. Let it coat the whole bottom of the pot and scrape the browned bits of the chicken up to add flavour to the butter. Place shallots and garlic in the pot and stir to coat with dairy free butter. Cook until they are translucent, stirring often. Sweating these adds flavour don't let the edges catch, or start to get crispy and brown. This can make them bitter.
Step 6
Add in fresh sage and cook for 2 minutes while stirring continu ously. Keep stirring to keep the sage from burning.Add the potatoes from step 1 to the pot and stir to coat well. Move the coated potatoes to one side of the pot. Tip the pot so the sage butter is on the empty side. You want the sage and butter sauce to pool on this empty side so you can dip it into it.
Step 7
Dip the seared chicken in the sage butter and place on top of the potatoes. When all pieces have been dipped in the sage and butter sauce, even out the potatoes into a thin layer that covers the sheet pan with the chicken on top of them.
Step 8
Use aluminum foil to cover the pan and bake covered in the oven for 30-45 mins or until the chicken traybake reaches an internal temperature of 165F. Stir the potatoes at 15 mins. Stirring to bring the potatoes off the bottom of the pan so they do not burn to the pan.
Hint
Drying the chicken before cooking will help it not to spit during the browning. It is really important to check the chicken after 20 mins to make sure the shallots are not burning.
How to Make This a Barbecue Ready Meal
In the summer this recipe works really well on the barbecue for finishing the cooking rather than the oven. Follow the recipe up step 11. Instead of putting everything in an oven safe dish, take a large piece of aluminium foil and fold the sides up to form a well so the sage and butter sauce doesn't run off the foil.
Put the potatoes, shallots, sage, and garlic at the bottom of the well, place the chicken on top of the potatoes. Pour the remaining sage and butter sauce over the chicken and potatoes. Fold the foil over the food to form a tight packet with well sealed seams.
Use a second piece of foil to help seal the food in. Ensure the seams do not line up as this will help the sage and butter sauce from leaking out and creating a fire hazard over the barbecue flame. Place the foil package over the heat on the barbecue checking the chicken temperature after 25 mins. open the package and serve fresh off the grill.
Campfire Cooking Method
In advance at home prep steps 1-11. Put the prep in a foil packet and kept in a cooler on ice until ready to cook over the campfire on a fire pit grill over the hot embers of the firagae. Avoid putting the food over the open flame in a camp fire. Check after 25 minutes.
Alternatively, make the dish completely over a campfire using a cast iron pan for steps 1-11. Follow the directions and instead of putting on a lid and putting the pan in the oven cover it with a lid or aluminium foil.
Cook over hot coals on a fire pit grill, avoid cooking over open flame as it fluctuates in temperature and can light the vegan butter on fire. Check the meal after 25 minutes to see if it is the the safe internal temperature of 165F for chicken .
Substitutions
Sweet Potatoes
Instead of red potatoes, sweet potatoes are a fabulous substitution in this sage butter chicken potato traybake recipe. They will bring a nice natural sweetness to the chicken and work well with the sage. For more potato options check the ingredients low down.
Herbs
Other herbs in place of sage for the sage and butter sauce. In the ingredient low down we talk about dried versus fresh. If sage is not safe for you or hard to get where you are, thyme or rosemary will work well with this recipe. They both are great flavours with chicken and potatoes.
Pork Chops
Pork instead of chicken breast is a wonderful substitution if chicken is not safe for you. The chops can be boneless medallions from a tenderloin, a whole tenderloin or bone in pork chops will all work. The cooking times for pork will vary be sure to cook it to the proper internal temperature for pork according to the safe foods guidelines.
FAQs
An adaptation for this recipe is to make it creamy by adding a can of coconut milk and the juice of one lemon. Add a bit of salt and pepper to taste and increase the sage by half for a creamy chicken traybake.
Adding in the juice of one lemon, salt to taste and a Thai chilli will boost the flavour of this dish to one with a bit of a kick. Most kids will not find this version as kid friendly. Make sure to remove the pepper before serving the dish.
Switching out the chicken for banana blossoms is an easy way to make this dish vegan and plant based friendly. Banana blossoms may be found in the asian foods section or the canned vegetable aisle. Rather than browning the blossoms skip steps 2-5 inclusive and add the banana blossoms in where the chicken breasts would be dipped in the vegan sage butter. Reduce cooking time to 15-20 mins, the banana blossoms should be flaky and tender and the potatoes should be able to be pierced with a fork.
Equipment
The equipment needed for this oven baked sage chicken is a cooking sheet pan or large baking pan, or casserole dish, a medium frying pan, a cutting board, a knife, a medium bowl, cooking utensils to stir and lift the chicken in and out with. Lastly, aluminium foil to cover the sheet pan.
We highly recommend getting an Instant Read Meat Thermometer. It will help to make sure the meat is properly cooked without over cooking and safe to eat. For those who are colour blind it can really help with figuring out when food is done.
Alternatives to the sheet pan:
If you do not have a sheet pan you can always cook it on the stove with a dutch oven or a cast iron pan with a lid that is oven safe. It can go from store top to oven and make less dishes.
Our Favourite Kitchen Equipment for This Recipe
Equipment For the Barbecue Method:
Instead of a sheet pan, heat chicken, shallots, garlic, sage and dairy free butter in a frying pan on the stove. Use 2 layers of aluminium foil to wrap potatoes, the sage and shallot butter, and seared chicken breasts. Stagger the seams so the sage and butter sauce will not leak out during cooking of the chicken traybake.
You will need aluminium foil, a knife, cutting board, a frying pan, a utensil for stirring in the pan, a bowl, a bbq, and a bbq food lifter for this method of cooking.
Storage and Reheating Instructions
Always store and reheat chicken properly to avoid food poisoning.
Storage
Use a container with a well sealing lid to store the chicken and potatoes. They are best stored in separate containers.
Fridge
The food from this dish will keep for upto 3 days in the fridge. The chicken can be eaten cold from the fridge on a salad.
Freezer
The chicken breast and potatoes can both be frozen for up to 2 months. Store them separately for best results.
Reheating
The chicken in this dish can be eaten cold straight from the fridge or reheated. If frozen the chicken should be reheated and not eaten cold.Thaw the chicken and potatoes before reheating.
Oven
In an aluminium foil pouch reheat the chicken breast sage potatoes as one dish. They can be reheated in the oven at 350F for 10-15 minutes or until the internal temperature of the chicken is 165F. The foil pouch should be placed with the folds up and well sealed so it doesn't make a mess in the oven.
Stove Top
In a frying pan place the chicken breast on one side of the pan and the potatoes on the other. Add about 2-4 Tbsps of water to the pan and cover with a lid. Heat over medium-high heat until the chicken reaches 165F internally, about 5-10 mins.
Microwave
On a microwave safe plate, reheat one portion of chicken and potatoes together at a time. Reheat for 1 minute 30 seconds. Check that both the chicken and potatoes are fully heated through to the correct internal temperature of 165F. If more heating is required, reheat for an additional 30 seconds at a time.
Top Tip
Make sure to stir the potatoes halfway through so they don't burn on the bottom of the sheet pan and cook evenly. This also lets you see how the chicken is cooking. Cook the chicken through but not overcooked so checking the internal temperature halfway through is important when making the sage butter chicken potato traybake.
What To Serve With
We love to serve this oven baked sage chicken dish with a salad like our fig and kale salad or easy steamed vegetables. Usually something easy like frozen peas, green beans, broccoli, or spinach. If we are looking to not use the stove we love our Air Fried Carrots with Thyme. The sage butter chicken potato traybake already has a starch/carb in the potatoes so you need to add only the veggies to round the meal out, another reason we love this chicken breast sage potatoes recipe.
Side Dishes to Serve with Sage Chicken and Potatoes
📖 Recipe
Equipment
- 1 Baking Pan or casserole dish with foil covering it
- 1 Knife and Cutting Board
- 1 Medium Bowl
- 1 Cooking Utensils
Ingredients
- 4 Boneless Skinless Chicken Breasts, trimmed
- Pinch Sea Salt
- Pinch Ground Pepper
- 3 Tablespoons Olive Oil divided
- 2 Shallots minced
- 4 Garlic Cloves minced
- 5 Red Potatoes peeled
- 2 Tablespoons Sage fresh, minced
- ¼-⅓ Cup Dairy Free Butter spread or block
Instructions
- Dry the chicken off with a paper towel to remove excess liquid on the skin so it doesn't spit when browned. Toss potatoes in a bowl with 1 Tablespoon olive oil, salt and pepper to taste and set aside. Preheat the oven to Bake at 425°F. Sprinkle both sides of the chicken with salt and pepper.4 Boneless, Pinch Sea Salt, Pinch Ground Pepper, 5 Red Potatoes, 3 Tablespoons Olive Oil
- Heat a medium pan over medium-high heat. When heated, pour in 2 Tbsps of olive oil and bring it to heat.Add the chicken carefully as it may spit. Sear all sides of the chicken until just starting to brown. Move the chicken around to get all sides and the top and bottom.3 Tablespoons Olive Oil
- Remove chicken to a clean plate when all sides are slightly browned. You do not need the whole chicken breast to be perfectly browned as it will cook in the oven. Cooking too much here can dry out the chicken.
- Lower the heat of the pan to low-medium. It may need to be carefully removed from the burner to cool it for a moment. Leave the oil in the bottom of the pan. Return to the burner if removed. It is really important the pot isn't too hot or it will burn the butter, shallots, and garlic. Burning them will make the dish taste bitter.
- Add dairy free butter to the pot and let it melt slowly. Let it coat the whole bottom of the pot and scrape the browned bits of the chicken up to add flavour to the butter. Place shallots and garlic in the pot and stir to coat with vegan butter. Cook until they are translucent, stirring often. Sweating these adds flavour don't let the edges catch, or start to get crispy and brown. This can make them bitter.2 Shallots, ¼-⅓ Cup Dairy Free Butter, 4 Garlic Cloves
- Add in fresh sage and cook for 2 minutes while stirring continuously. Keep stirring to keep the sage from burning.Add the potatoes from step 1 to the pot and stir to coat well. Move the coated potatoes to one side of the pot. Tip the pot so the sage butter is on the empty side. You want the sage butter to pool on this empty side so you can dip it into it.2 Tablespoons Sage
- Dip the seared chicken in the sage butter and place on top of the potatoes. When all pieces have been dipped in the sage butter, even the potatoes into a thin layer that covers the sheet pan with the chicken on top of them.
- Use aluminum foil to cover the pan and bake covered in the oven for 30-45 mins or until the chicken reaches an internal temperature of 165F. Stir the potatoes around 15 mins after putting them in the oven. Stirring to bring the potatoes off the bottom of the pan so they do not burn to the pan.
Notes
- Drying the chicken will help it not to spit during the browning.
- Check the chicken after 20 mins to make sure the shallots are not burning.
- If you do not have a sheet pan, heat it all up in a dutch oven dutch oven or a cast iron pan with a lid that is oven safe.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Do not use the same utensils on allergen free food, that previously touched allergens
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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