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Sage and Pepper Roast Chicken Legs with Pan Gravy

4 Servings


No Added Sugars

Nutritional Facts Per Serving

50.2 g
2.4 g
0.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 569
  • Fat 38 g
    • Saturated   10.3 g
    • + Trans 
  • Cholesterol 211 mg
  • Sodium   513 mg
  • Carbohydrate 2.4 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 50.2 g
    • Vitamin A 10 %
    • Vitamin C 5 %
    • Calcium 4 %
    • Iron 21 %


Preheat the oven to 375 degrees F. Place chicken in a shallow baking dish and brush with olive oil. Sprinkle with the chopped fresh sage, salt, and a generous amount of pepper. Bake for 40 to 45 minutes, or until the chicken is cooked through. Set the chicken on a plate and cover with foil. Remove the fat from the pan-drippings and then place the pan on the stove. Add the chicken stock/flour mixture and bring to a boil, scraping the bottom of the pan to dislodge the flavourful brown bits. Simmer until thickened and season to taste. Divide the chicken among plates and serve the gravy in a sauceboat alongside for drizzling on top.

Serving Suggestions

Serve this tasty chicken dish with some of the side dishes found in our website recipe collection, such as Buttermilk-Mashed Yukon Gold Potatoes and Baby Carrots with Maple, Ginger and Cinnamon

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