Roasted Chicken With Sour Cherry & Citrus Herb Stuffing

What You’ll Need

For the Chicken & Roasting:

• 1 whole regenerative organic chicken (about 3 ½–4 lb)

• 2 Tbsp extra-virgin olive oil (plus extra for drizzling)

• Kosher salt & freshly ground black pepper

For the Stuffing:

• 4 Tbsp (½ stick) unsalted butter

• 7 oz sugar-free smoked bacon (about 6–7 slices), chopped

• 3 medium shallots, finely chopped

• 2 garlic cloves, minced or crushed

• 2 tsp ground coriander

• 2 tsp ground cumin

• ½ cup fresh parsley, chopped

• 2 Tbsp fresh thyme leaves

• 2 Tbsp fresh oregano leaves

• Zest of 1 lemon

• ¾ cup dried sour cherries, soaked in hot water 5 min, drained & chopped

• 1 lb rustic bread (such as sourdough), cut into chunks (day-old or lightly toasted)

• 3 Tbsp roasted almonds, chopped

For Optional Roast Potatoes (side):

• 3 lb small potatoes, scrubbed

• 2 tsp baking soda

• 5 sprigs fresh thyme

• 5 garlic cloves, lightly smashed

• ½ cup melted duck fat (or substitute olive oil)

• Extra thyme & flaky sea salt, for serving

Let’s Cook

Dry the Chicken Skin (Optional but Helps Crisp):

Pat the chicken inside and out with paper towels. Gently loosen the skin from the breast and thighs with your fingers (do not tear). Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for 2 hours or up to overnight. This step helps dry the skin for extra-crispy roasting.

Prepare the Stuffing (Cooked Separately):

Note: For food safety and better texture, this stuffing is baked separately rather than inside the chicken.

In a large skillet over medium heat, melt the butter. Add bacon, shallots, and garlic; cook until bacon is lightly browned and shallots are softened, about 5–6 minutes.
Stir in coriander, cumin, parsley, thyme, oregano, lemon zest, and sour cherries.
Add bread chunks and almonds; cook 2–3 minutes to lightly toast. Season with salt and pepper.

Transfer stuffing to a roasting dish. Pour in ½–¾ cup chicken stock, toss gently, and bake alongside the chicken for about 20 minutes, stirring once, until warm, lightly crisped on top, and moist throughout.

Season the Chicken:

Preheat oven to 400°F.
Rub the chicken all over with olive oil, salt, and pepper. Tie the legs together with kitchen twine for even roasting.

Roast the Chicken:

Place chicken breast-side up on a wire rack set over a roasting pan.
Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the thickest part of the thigh reaches 165°F and the skin is deeply golden and crisp.
Remove from oven, tent loosely with foil, and rest 15–20 minutes before carving.

Potato Side:

Cut potatoes in half and place in a pot of well-salted water. Bring to a boil and cook 20–25 minutes, until just tender but not falling apart. Drain and allow to steam dry.

Heat duck fat (or olive oil) in a large skillet over medium-high. Add potatoes, thyme, and garlic, and sauté until deeply golden and crisp on all sides, about 10–15 minutes. Season with salt to taste.

Serve:

Carve the chicken and serve with the baked sour cherry citrus stuffing on the side. Add crispy duck-fat potatoes or seasonal vegetables. Garnish with fresh thyme and herbs for a festive, elegant finish.