Cherry Roast Chicken with Sage Stuffing

Last December, my kitchen smelled like butter and sage for three straight days. I had ordered way too many fresh herbs from the grocery delivery, and something about that earthy, piney scent made me want to roast everything in sight. This chicken became the centerpiece of an impromptu gathering that turned into a monthly tradition among my friends.

The first time I made this, I forgot to secure the stuffing properly. Half of it tumbled onto the roasting pan while the chicken was already in the oven. We ended up with these incredible, crispy bread nuggets mixed with the pan juices, and now I intentionally spoon some extra stuffing around the bird every single time.

Ingredients

• 1 whole chicken: About 1.8 kg, let it sit at room temperature for 30 minutes before roasting
• 2 tbsp olive oil: Helps the skin crisp up beautifully
• Salt and pepper: Be generous, both inside and out
• 200 g day-old bread, cubed: Slightly stale bread absorbs moisture without turning mushy
• 1 medium onion, finely chopped: Sweet onion works best here
• 2 celery stalks, finely chopped: Adds subtle crunch and aromatic depth
• 2 garlic cloves, minced: Dont skip this, it layers beautifully with sage
• 2 tbsp fresh sage leaves, chopped: Fresh sage makes all the difference, but 2 tsp dried works in a pinch
• 1 tbsp fresh parsley, chopped: Brightens up the earthy sage flavor
• 75 g unsalted butter: Use real butter, nothing else creates that rich, coating texture
• 1 large egg, lightly beaten: Binds the stuffing together into a cohesive mixture
• 100 ml chicken stock: Warm the stock slightly before adding it to the stuffing
• 300 g pitted cherries: Fresh, frozen, or even dried work depending on the season
• 100 ml red wine: Something light and fruity, nothing too heavy
• 2 tbsp balsamic vinegar: Adds complexity and deepens the cherry flavor
• 2 tbsp honey: Balances the acidity of the wine and vinegar
• 1 tsp cornstarch mixed with 1 tbsp cold water: Creates that gorgeous, glossy finish

Instructions

Preheat your oven to 190°C (375°F):

Position the rack in the center so the chicken cooks evenly without getting too close to the heating element

Prepare the aromatic stuffing base:

Melt the butter in a large skillet over medium heat, then add the onion, celery, and garlic, sautéing until softened and fragrant, about 5 minutes

Build the stuffing:

Stir in the chopped sage and parsley until they release their aroma, then add the bread cubes and toss until every piece is coated in the buttery herb mixture

Bind and season the stuffing:

Remove the skillet from heat and let it cool slightly, then stir in the beaten egg and warm chicken stock until everything is moist but not soggy, seasoning generously with salt and pepper

Stuff and prepare the chicken:

Loosely fill the cavity with the sage stuffing, using kitchen twine to secure the legs if needed, then rub the entire skin with olive oil and season generously with salt and pepper

Roast the chicken:

Place the chicken breast-side up on a rack in a roasting pan and roast for about 1 hour 30 minutes, basting every 20 minutes with the pan juices until the internal temperature reaches 75°C (165°F)

Simmer the cherry sauce base:

While the chicken roasts, combine the cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat and let it simmer gently for 10 minutes

Thicken the sauce:

Stir in the cornstarch-water mixture and continue cooking for another 2 to 3 minutes until the sauce coats the back of a spoon, then season with salt and pepper to taste

Rest before serving:

Let the chicken rest for 10 to 15 minutes before carving, which keeps all those juices inside the meat where they belong

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My friend Sarah still talks about the Sunday I made this for her birthday dinner. She had never experienced fruit with roast chicken before, and after one bite she declared it was the most sophisticated thing shed ever tasted in my tiny apartment kitchen.

Making It Ahead

You can prep the stuffing up to a day in advance and store it in the refrigerator, which actually lets the flavors meld together beautifully. The cherry sauce also keeps well for up to three days, and reheats gently over low heat without losing its glossy sheen or vibrant flavor.

Choosing Your Cherries

Fresh cherries are stunning when theyre in season, but frozen ones work perfectly year-round and actually release more juice into the sauce as they break down. If youre using dried cherries, soak them in warm water for 15 minutes first to plump them up, and reduce the honey by about half since dried fruit brings its own natural sweetness.

Serving Suggestions

This chicken deserves to be the star alongside roasted root vegetables tossed in olive oil and thyme, or perhaps a simple arugula salad with a light vinaigrette to cut through the richness. A glass of light red wine like Pinot Noir brings everything together, and crusty bread is absolutely mandatory for sopping up that cherry sauce.

• Sprinkle a handful of toasted walnuts or pecans into the stuffing for extra crunch and nutty depth
• Add a splash of chicken stock to the roasting pan halfway through if the pan juices start looking too dark
• Caramelize some extra onions and stir them into the reheated leftovers for an even deeper flavor

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Theres something deeply satisfying about carving into a perfectly roasted chicken while that cherry sauce glistens on the platter. Every time I serve this, someone asks for the recipe, and that might be the highest compliment a cook can receive.

Recipe Questions & Answers

→ How do I know when the chicken is fully cooked?

Insert a meat thermometer into the thickest part of the chicken (usually the thigh). When it reads 75°C (165°F) and the juices run clear when you pierce the meat, it's done. The skin should be golden brown and crispy.

→ Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing components up to a day in advance. Keep the bread cubes and sautéed vegetables separate, then combine with the egg and stock just before stuffing the chicken.

→ What can I use instead of fresh cherries?

Frozen cherries work perfectly and are available year-round. You can also use dried cherries, though you may want to reduce the honey in the sauce slightly since dried fruit is naturally sweeter.

→ How do I prevent the stuffing from becoming soggy?

Use day-old bread that has dried out slightly, and don't over-moisten it with the stock. The stuffing should be moist but not wet. Also, avoid overfilling the cavity to allow heat to circulate properly.

→ What sides pair well with this dish?

Roasted root vegetables like carrots, parsnips, and potatoes complement the flavors beautifully. Fresh green beans, a crisp salad, or mashed potatoes also work well. Serve with a light red wine such as Pinot Noir.

→ Can I use chicken pieces instead of a whole bird?

You can roast chicken pieces, though you won't be able to stuff them. Instead, prepare the stuffing separately in a baking dish and bake alongside the chicken for about 30-40 minutes until golden on top.