Cherry Roast Chicken with Sage Stuffing (Printable)

Tender roast chicken with aromatic sage stuffing and tangy cherry glaze

# What You'll Need:

→ For the Chicken

01 - 1 whole chicken (about 4 lbs)
02 - 2 tablespoons 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 tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage)
09 - 1 tablespoon fresh parsley, chopped
10 - 5 tablespoons unsalted butter
11 - 1 large egg, lightly beaten
12 - ⅓ cup plus 1 tablespoon 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 tablespoon red wine
16 - 2 tablespoons balsamic vinegar
17 - 2 tablespoons honey
18 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water
19 - Salt and pepper, to taste

# Directions:

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, about 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 Tips:

01 -
  • The cherry sauce adds this sophisticated touch that makes people think you spent hours on something special
  • The sage stuffing keeps the chicken incredibly moist while creating those crispy skin moments everyone fights over
02 -
  • The chicken must rest before carving, otherwise all those delicious juices end up on your board instead of in your mouth
  • Do not overstuff the cavity because the stuffing expands as it cooks and could spill out or cook unevenly
03 -
  • Pat the chicken skin completely dry before oiling and seasoning it for the crispiest results
  • Save any pan drippings to stir into the cherry sauce for even more depth of flavor

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