Cherry Roast Chicken with Sage Stuffing (Print Version)

Tender roast chicken with aromatic sage stuffing and sweet cherry glaze

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (about 4 lbs)
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper

→ For the Sage Stuffing

04 - 7 oz day-old bread, cubed
05 - 1 medium onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 2 garlic cloves, minced
08 - 2 tbsp fresh sage leaves, chopped (or 2 tsp dried sage)
09 - 1 tbsp fresh parsley, chopped
10 - 5 tbsp unsalted butter
11 - 1 large egg, lightly beaten
12 - ⅓ cup plus 1 tbsp chicken stock
13 - Salt and pepper, to taste

→ For the Cherry Sauce

14 - 2 cups fresh or frozen pitted cherries
15 - ⅓ cup plus 1 tbsp red wine
16 - 2 tbsp balsamic vinegar
17 - 2 tbsp honey
18 - 1 tsp cornstarch mixed with 1 tbsp cold water
19 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; sauté until softened (5 minutes). Stir in sage and parsley, then add bread cubes. Toss to coat. Remove from heat, cool slightly, then stir in the beaten egg and chicken stock. Season with salt and pepper.
03 - Stuff the chicken cavity with the sage stuffing, securing with kitchen twine if needed. Rub the chicken skin with olive oil, salt, and pepper.
04 - Place the chicken breast-side up on a rack in a roasting pan. Roast for about 1 hour 30 minutes, basting occasionally, until juices run clear and a thermometer in the thickest part reads 165°F.
05 - While the chicken roasts, make the cherry sauce: Combine cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
06 - Stir in the cornstarch-water mixture and cook until the sauce thickens (2–3 minutes). Season with salt and pepper.
07 - Let the chicken rest for 10–15 minutes before carving. Serve with the cherry sauce and extra stuffing on the side.

# Expert Advice:

01 -
  • The cherry sauce transforms plain roast chicken into something restaurant-worthy with barely any extra effort
  • Leftovers (if you have any) make incredible sandwiches the next day
02 -
  • Don't overstuff the chicken or the stuffing won't cook through properly—any extra can be baked in a separate dish
  • The cherry sauce can be made up to two days ahead and actually tastes better after the flavors meld
03 -
  • Pat the chicken completely dry with paper towels before oiling it for the crispest skin possible
  • If you're nervous about doneness, invest in a good meat thermometer—it takes all the guesswork out of roasting

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