Preheat your oven to 450 degrees Fahrenheit.
Melt the butter in a small saucepan over medium-low heat. Stir in the minced sage until fragrant.
Rinse the chicken and remove any giblets. Pat it very dry. A dry surface helps the skin become crispy during roasting.
Brush the sage butter all over the chicken, including inside the cavity. Season generously with salt and pepper.
Place the apple wedges and garlic inside the cavity of the chicken. If you have kitchen twine, tie the legs together to help the chicken cook evenly.
Place the chicken in a roasting pan and roast for about 1 hour. Baste the chicken every 15 minutes with the pan juices.
When the internal temperature reaches 165 degrees Fahrenheit, remove the chicken from the oven. Let it rest for 10 minutes before carving.
