Cherry Roast Chicken with Sage Stuffing

The first time I made cherry roast chicken was during a particularly gray December when I needed something to brighten up our Sunday dinner. I had seen dark sweet cherries at the market and impulsively bought them, wondering how they would work with a classic roast. The kitchen filled with this incredible aroma of sage and roasting meat, and when that cherry sauce hit the heat, it created this deep ruby reduction that made the whole house feel warmer. My husband took one bite and declared this our new holiday tradition, and honestly, the way the tart cherries cut through the rich, savory stuffing makes perfect sense.

Last Christmas, I made this for my in-laws' extended family, and my father-in-law (who is notoriously particular about roast chicken) went back for seconds. The way the cherries create this sweet and tangy glaze that catches in the pan drippings is absolute magic. I love how the house smells when the butter-scented stuffing starts getting golden in the oven, and honestly, watching everyone's faces when they taste that unexpected cherry flavor with the herbs is worth every minute.

Ingredients

• 1 whole chicken (about 1.8 kg / 4 lbs): Bring this to room temperature before cooking for even roasting, and pat it thoroughly dry for crispy skin
• 2 tbsp olive oil: This helps the seasoning stick and promotes that gorgeous golden color we all want
• Salt and freshly ground black pepper: Season generously, including inside the cavity, for flavor throughout
• 200 g (7 oz) day-old bread, cubed: Slightly stale bread absorbs the stock and butter better without turning mushy
• 1 medium onion, finely chopped: This sweetness balances the savory herbs and creates depth in the stuffing
• 2 celery stalks, finely chopped: Essential for that classic aromatic base that makes everything taste like home
• 2 garlic cloves, minced: Mellowed by cooking, it adds subtle background warmth without overpowering
• 2 tbsp fresh sage leaves, chopped (or 2 tsp dried sage): Fresh sage has this earthy, almost piney flavor that pairs perfectly with both chicken and cherries
• 1 tbsp fresh parsley, chopped: Brightens up the rich stuffing and adds a fresh herbal note
• 75 g (5 tbsp) unsalted butter: Use real butter here because it makes the stuffing taste luxurious and helps it brown beautifully
• 1 large egg, lightly beaten: This binds the stuffing together so it holds its shape when you slice it
• 100 ml (⅓ cup + 1 tbsp) chicken stock: Moistens the bread cubes without making them soggy, creating that perfect texture
• 300 g (2 cups) fresh or frozen pitted cherries: Frozen work great here and actually release more juices as they cook down
• 100 ml (⅓ cup + 1 tbsp) red wine: Pinot Noir or something light adds complexity and body to the sauce
• 2 tbsp balsamic vinegar: This is the secret ingredient that gives the cherry sauce its depth and slight acidity
• 2 tbsp honey: Balances the tart cherries and helps create that glossy, spoon-coating finish
• 1 tsp cornstarch mixed with 1 tbsp cold water: Thickens the sauce just enough without making it heavy or starchy

Instructions

Preheat your oven to 190°C (375°F):

This temperature gives you that beautiful golden-brown skin while cooking the chicken through gently

Make the sage stuffing first:

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. Stir in the sage and parsley until aromatic, then add the bread cubes, tossing everything together so the butter coats all the pieces. Remove from heat and let it cool for a few minutes so the egg does not cook when you add it, then stir in the beaten egg and chicken stock until the bread is moistened but not soggy. Season generously with salt and pepper.

Stuff the chicken:

Spoon the cooled stuffing into the chicken cavity, packing it loosely because it will expand as it cooks. Use kitchen twine to tie the legs together if you want a neater presentation, then rub the entire chicken skin with olive oil and season it all over 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 20-30 minutes with the pan juices. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 75°C (165°F).

Start the cherry sauce while the chicken roasts:

Combine the cherries, red wine, balsamic vinegar, and honey in a saucepan over medium heat. Bring to a gentle simmer and let it cook for about 10 minutes until the cherries are soft and the liquid has reduced slightly.

Thicken the sauce:

Stir in the cornstarch-water mixture and continue cooking for another 2-3 minutes until the sauce thickens and coats the back of a spoon. Season with a pinch of salt and pepper to taste.

Rest and serve:

Let the chicken rest for 10-15 minutes before carving, which keeps the juices inside instead of running all over your cutting board. Serve with the warm cherry sauce spooned over the slices and any extra stuffing on the side.

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There is something really satisfying about carving this chicken at the table and seeing everyone reach for that cherry sauce. One friend actually asked for the sauce recipe before she even tried the chicken, and now she makes it just to serve with pork chops. This dish has become my go-to when I want to feed people something that feels special without requiring restaurant-level skills.

Making This Your Own

Sometimes I add chopped walnuts or pecans to the stuffing for extra crunch, especially in autumn when that nutty flavor feels so right. You could also swap some of the bread for cornbread if you want a Southern twist, or add chopped apples for more sweetness that plays beautifully with the sage.

Worth the Extra Effort

Using fresh cherries when they are in season is incredible, but honestly, frozen work perfectly fine and sometimes release even more juice into the sauce. If you cannot find fresh sage, rubbed sage works well, just use a little less because dried herbs are more concentrated.

Perfect Pairings

This chicken shines alongside roasted root vegetables like carrots, parsnips, and baby potatoes that get all caramelized in the oven. A crisp green salad with a vinaigrette cuts through the richness, and a light red wine like Pinot Noir or even a dry rosé complements both the chicken and the cherry sauce beautifully.

• Roasted Brussels sprouts with bacon would be an excellent bitter-savory counterpoint
• Creamy mashed potatoes or roasted baby potatoes soak up that cherry sauce wonderfully
• A simple arugula salad with shaved Parmesan adds freshness and peppery bite

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There is nothing quite like the way this chicken looks on a platter with that deep red sauce glistening over the golden-brown skin. It is the kind of meal that makes people feel taken care of, and honestly, that is the best reason to cook anything.

Recipe FAQs

→ What temperature should the chicken reach?

The chicken should reach an internal temperature of 75°C (165°F) in the thickest part when tested with a meat thermometer.

→ Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing components ahead, but it's best to combine and stuff the chicken just before roasting for food safety.

→ What wine pairs best with this dish?

A light red wine such as Pinot Noir complements the flavors beautifully. The cherry sauce also pairs well with lighter Burgundy or Beaujolais.

→ Can I use dried cherries instead of fresh?

Yes, dried cherries work well as a substitute. Simply reduce the amount of honey in the sauce accordingly since dried cherries are naturally sweeter.

→ How long should the chicken rest before carving?

Allow the chicken to rest for 10–15 minutes after roasting. This helps the juices redistribute throughout the meat, ensuring moist and tender slices.

→ What sides complement this main dish?

Roasted root vegetables like carrots, parsnips, and potatoes make excellent sides. The dish also works well with green beans, Brussels sprouts, or mashed potatoes.