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

1. 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 (don’t tear). Place the chicken on a wire rack over a baking sheet in the fridge, uncovered, for 2 hours or up to overnight. This helps the skin dry out and crisp beautifully during roasting.

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

3. Stuff & Season the Chicken:
   Preheat oven to 400°F. Fill the chicken cavity with the stuffing, then tie the legs together with kitchen twine. Rub the outside of the chicken with olive oil, salt, and pepper.

4. Roast the Chicken:
   Place chicken breast-side up on a wire rack over a roasting pan. Roast for 1 hr 15 min–1 hr 30 min, or until the thickest part of the thigh reaches an internal temperature of 165°F. Skin should be golden and crisp. Remove from oven, cover loosely with foil, and let rest 15–20 minutes before carving.

5. (Optional) Roast Potatoes Side:
   While chicken roasts, place potatoes in a large pot of water with 2 tsp baking soda and a big pinch of salt. Bring to a boil and simmer 35–40 minutes, until just tender. Drain and let steam dry. Toss with melted duck fat (or olive oil), thyme, and garlic. Roast at 400°F for 40–45 minutes until golden and crispy.

6. Serve:
   Carve the chicken and serve slices with the sour cherry citrus stuffing. Add crispy roast potatoes or seasonal vegetables on the side. Garnish with fresh thyme and herbs for a festive finish.