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mary berry chicken with orange and sage

Chicken With Orange & Sage

Mary Berry's orange and sage chicken features boneless breasts marinated in a fragrant blend of fresh orange juice, soy sauce, garlic, ginger, and sage, then pan-fried to achieve perfectly crispy, golden skin. The result is an elegant yet straightforward dish where citrus-infused, tender chicken is beautifully presented with fresh orange segments and sage leaves, delivering restaurant-quality flavors with minimal fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 435
Ingredients Method Notes

Ingredients
  

For the Marinade:
  • 1¼ cups orange juice
  • 1 tbsp light soy sauce
  • 2 garlic cloves crushed
  • 2 tbsp chopped fresh sage
  • ½ inch 1cm piece of fresh ginger, peeled and grated
  • Salt and black pepper to taste
For the Chicken:
  • 6 boneless chicken breasts with the skin on
  • 1 tbsp all-purpose flour
For Garnish:
  • Orange segments
  • Fresh sage leaves

Method
 

  1. Prepare the marinade by whisking together the orange juice, soy sauce, garlic, sage, ginger, and salt and pepper in a bowl. Add the chicken pieces and turn to coat thoroughly in the marinade. Cover and refrigerate for 20–30 minutes while you preheat the oven to 375°F (190°C).
  2. Remove the chicken from the marinade, reserving all the liquid for later. Arrange the chicken breasts skin-side up in a large roasting pan, spacing them evenly.
  3. Place the chicken in the preheated oven and roast for 10 minutes. After this initial roasting, pour the reserved marinade over the chicken and return to the oven for another 10 minutes, or until the chicken is fully cooked and the juices run clear.
  4. Using a slotted spoon, transfer the chicken pieces to a warmed serving platter. Cover loosely with foil to keep warm while you prepare the sauce.
  5. Pour all but 2 tablespoons of the cooking liquid from the roasting pan into a measuring cup and set aside. Add the flour to the liquid remaining in the pan and whisk until you have a smooth paste without lumps.
  6. Place the roasting pan directly on the stovetop over medium heat. Cook the flour paste, stirring constantly, for 1 minute. Slowly pour in the reserved cooking liquid, stirring continuously to prevent lumps from forming. Bring the sauce to a boil, then reduce the heat and simmer for 2 minutes until slightly thickened. Taste and adjust the seasoning if needed. Strain the sauce through a fine sieve, then drizzle a small amount around the chicken on the platter. Garnish with fresh orange segments and sage leaves. Serve alongside boiled new potatoes and broccoli, with the remaining sauce offered separately in a gravy boat.

Notes

Does Sage Pair Well with Chicken?

Absolutely! Sage is one of the best herbs to pair with chicken, offering an earthy, slightly peppery flavor that complements poultry beautifully. Its robust, aromatic quality stands up well to chicken's mild taste without overpowering it. Sage contains natural oils that become more pronounced when cooked, adding depth and complexity to the dish. It's particularly wonderful when combined with citrus like orange, as the bright acidity balances sage's earthiness perfectly. Fresh sage works best in marinades and pan-frying, while dried sage is excellent for roasting and longer cooking methods.