Roast Chicken with Persimmons and Sage

Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Servings 1 chicken
Author Eva Kosmas Flores


Sage Brine

  • 6 cups tepid water
  • 1/3 cup kosher salt
  • 1 teaspoon rubbed sage
  • 1 roasting chicken 5-6 pounds
  • Persimmon Glaze
  • 1 cup chicken or vegetable broth
  • 1/4 cup red wine
  • 1 persimmon peeled and diced
  • 1/4 cup honey
  • 1/4 cup butter
  • 1/2 teaspoon flake sea salt
  • 1/4 teaspoon sage

Roast Chicken with Persimmons

  • 1 yellow onion chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 2 persimmons cut into 1/-inch thick slices
  • 1/4 cup chicken or vegetable broth
  • Cooking twine


  1. For the brine, whisk together the water, salt, and sage until the salt has dissolved. Place a gallon size ziplock bag in a medium bowl and place the chicken inside the bag, legs + cavity facing upwards. Pour the brine into the bag and seal it, pressing out as much air as possible and trying to get the brine in the cavity of the bird as well. Place the bowl in the refrigerator and allow to brine overnight.
  2. The day of cooking, begin making the glaze. In a medium sized pot over medium heat, bring all of the ingredients to a boil. Reduce the heat to low and allow to simmer until the permission fruit has softened, about 15-20 minutes. Remove from heat and allow to cool for 15 minutes before pouring the mixture into a blender or food processor and pureeing until smooth. Set aside.
  3. Preheat the oven to 425 degrees Fahrenheit. Remove the bird from the brine, rinse it thoroughly, and pat it dry.
  4. In a small bowl mix together the salt, sage, pepper, rosemary, and thyme. Place the onion pieces in an even layer on the bottom of a roasting pan. Drizzle 2 tablespoons of the olive oil over them and toss them with a pinch of the spice mixture, then pour the 1/4 cup of the glaze and 1/4 cup of broth into the pan and set it aside. Rub the chicken down with the remaining 2 tablespoons of olive oil inside and out, then rub the bird down with the remaining spice mixture. Place the bird centered in the pan, breast facing up, and tie the legs together with the twine.
  5. Arrange the persimmon slices in the roasting pan around the bird. Place on the bottom rack of the oven and roast for 10 minutes, then reduce the oven temp to 375 degrees Fahrenheit and continue cooking, basting the bird every 15 minutes, until the internal temperature of the bird reaches 165 degrees Fahrenheit at the thigh joint. If the bird is browning too quickly, tent it with tin foil. Allow to cool for 15 minutes before carving and serving.
  6. Towards the end of the cooking time, bring the glaze to a low boil in a small saucepan over medium heat. Reduce heat to low and continue cooking at a simmer until the glaze thickens slightly, about 5 to 8 minutes. Remove from heat and serve alongside the carved bird.

Recipe Notes

Overnight brine is used for this recipe