Cherry Roast Chicken with Sage Stuffing

The first time I served this cherry roast chicken, my kitchen filled with the most incredible aroma of sage, roasting meat, and something slightly sweet that I couldn't quite place until I lifted the lid off the saucepan. My sister actually asked what bakery I'd visited because the stuffing smelled like the best Thanksgiving dinner she'd never had. The combination feels fancy enough for holidays but simple enough for a Sunday when you want something special without spending all day at the stove.

I made this for my anniversary dinner on a whim when fresh cherries were in season, and now it's become our unofficial celebration meal. The way the tart cherry sauce cuts through the rich stuffing is just magic, and honestly, the look on people's faces when they see that deep ruby red sauce is worth it alone.

Ingredients

• 1 whole chicken (about 1.8 kg / 4 lbs): Room temperature chicken cooks more evenly, so take it out of the fridge about 30 minutes before roasting
• 2 tbsp olive oil: Helps the skin become golden and crispy while keeping the meat moist underneath
• Salt and freshly ground black pepper: Season generously under the skin for the best flavor throughout
• 200 g (7 oz) day-old bread, cubed: Slightly stale bread absorbs the stock and butter better without becoming mushy
• 1 medium onion, finely chopped: Sweet onion varieties work beautifully here and become meltingly tender
• 2 celery stalks, finely chopped: Provides essential aromatic backbone and texture to the stuffing
• 2 garlic cloves, minced: Don't skip this—garlic becomes mellow and sweet when roasted inside the chicken
• 2 tbsp fresh sage leaves, chopped (or 2 tsp dried sage): Fresh sage has a more delicate flavor, but dried works perfectly fine
• 1 tbsp fresh parsley, chopped: Adds brightness and color that balances the earthy sage
• 75 g (5 tbsp) unsalted butter: Unsalted lets you control the seasoning exactly to your taste
• 1 large egg, lightly beaten: This binds the stuffing together so it holds its shape beautifully
• 100 ml (⅓ cup + 1 tbsp) chicken stock: Homemade stock adds depth, but store-bought works perfectly well
• 300 g (2 cups) fresh or frozen pitted cherries: Frozen cherries work just as well and release more juice for the sauce
• 100 ml (⅓ cup + 1 tbsp) red wine: Pinot Noir or Merlot complement both the chicken and cherry flavors
• 2 tbsp balsamic vinegar: Adds complexity and helps balance the sweetness of the cherries
• 2 tbsp honey: Adjust this depending on how sweet your cherries naturally are
• 1 tsp cornstarch mixed with 1 tbsp cold water: Creates a smooth, glossy sauce without lumps

Instructions

Get the oven ready:

Preheat to 190°C (375°F) and position a rack in the center of the oven for even heat distribution

Make the stuffing base:

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

Add the herbs and bread:

Stir in the chopped sage and parsley until their scent fills the air, then add bread cubes and toss to coat everything evenly in the buttery mixture

Bind it together:

Remove from heat and let cool slightly, then stir in the beaten egg and chicken stock until the bread absorbs all the liquid and becomes moist but not soggy

Season properly:

Add salt and pepper to taste, keeping in mind that the stuffing will absorb flavors from inside the chicken too

Stuff the chicken:

Loosely fill the chicken cavity with the sage stuffing, securing the opening with kitchen twine or skewers to keep everything inside during roasting

Prepare the skin:

Rub the entire chicken skin with olive oil, then season generously with salt and pepper, making sure to get into all the nooks and crannies

Start roasting:

Place the chicken breast-side up on a rack in a roasting pan and roast for about 1 hour 30 minutes, basting every 30 minutes with the pan juices

Check for doneness:

The juices should run clear when you insert a knife into the thickest part of the thigh, and a thermometer should read 75°C (165°F)

Begin the cherry sauce:

While the chicken roasts, combine cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat

Simmer the sauce:

Bring to a gentle simmer and cook for about 10 minutes until the cherries break down and release their juices

Thicken it up:

Stir in the cornstarch-water mixture and cook for another 2 to 3 minutes until the sauce coats the back of a spoon

Season the sauce:

Taste and add salt and pepper as needed, keeping in mind it should balance sweet and tart

Rest the chicken:

Let the roasted chicken rest for 10 to 15 minutes before carving—this keeps the juices inside the meat where they belong

Serve it up:

Carve the chicken and serve with the warm cherry sauce drizzled over top and extra stuffing on the side

Save

This recipe turned an ordinary Sunday dinner into something my family still talks about months later, and now my mom asks for it every time she visits.

Make-Ahead Magic

You can prepare the stuffing up to a day in advance and store it in the refrigerator, which actually helps the flavors develop. The cherry sauce keeps beautifully in the freezer for up to three months, so I always double the batch to have some on hand for quick weeknight meals.

Serving Suggestions

Roasted root vegetables like carrots, parsnips, and potatoes nestled around the chicken during the last hour of cooking absorb all those delicious pan juices. A simple green salad with sharp vinaigrette cuts through the richness, and that light Pinot Noir mentioned in the notes really does make everything sing.

Storage and Reheating

Store leftover chicken and stuffing separately in airtight containers in the refrigerator for up to three days. The cherry sauce keeps for a week and actually thickens slightly as it sits, which I honestly prefer.

• Reheat chicken gently in a 160°C (325°F) oven to keep it from drying out
• The stuffing crisps up beautifully in a skillet with a little butter
• Always reheat the sauce slowly over low heat, stirring occasionally

Save

There's something deeply satisfying about serving a dish that looks impressive but comes together with such straightforward techniques. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ What temperature should the chicken reach?

The chicken is done when a thermometer inserted into the thickest part reads 75°C (165°F) and the juices run clear.

→ Can I prepare the stuffing ahead of time?

Yes, prepare the stuffing up to a day in advance and store it in the refrigerator. Bring it to room temperature before stuffing the chicken.

→ What can I substitute for fresh cherries?

Frozen cherries work well, or use dried cherries with reduced honey in the sauce. Frozen tart cherries add excellent flavor.

→ How long should the chicken rest before carving?

Let the chicken rest for 10–15 minutes after roasting. This allows the juices to redistribute, ensuring moist meat.

→ What wine pairs well with this dish?

A light red wine such as Pinot Noir complements the cherry sauce beautifully. The wine's acidity balances the rich, savory elements.