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Roast chicken with garlic and sage butter and cranberry stuffing

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This roast chicken with garlic and sage butter and cranberry stuffing recipe is sure to be a hit at the dinner table.

  • Serves6
  • Cook time1 hour 40 minutes
  • Prep time15 minutes, + resting time
Roast chicken with garlic and sage butter and cranberry stuffing


  • 1.8kg Slow Hills Free Range RSPCA Approved Whole Chicken
  • 500g Coles Kitchen Roasting Vegetables with Garlic and Rosemary
  • 125g butter, softened
  • 2 tsp Dijon mustard
  • ½ bunch sage, finely chopped
  • ½ cup (105g) breadcrumbs (made from day-old sourdough bread)
  • 2 spring onions, thinly sliced
  • ¼ cup (35g) dried cranberries
  • ¼ cup (35g) unsalted pistachios, chopped
  • 1 tbs lemon juice
  • 25g butter, extra, melted
  • Sage leaves, extra, to serve
  • Steamed greens, to serve
  • Chicken gravy, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Pat chicken skin and cavity dry with paper towel. Carefully run your fingers between skin and breast meat to loosen. Place in a large roasting pan.
  2. Step 2

    Crush garlic clove from the vegetable pack. Place butter in a small bowl. Stir in the garlic, mustard and half the chopped sage. Place half the butter mixture under the skin and spread all over breast meat.
  3. Step 3

    Combine the breadcrumbs, remaining chopped sage, spring onion, cranberries, pistachio, lemon juice and extra butter in a bowl. Season and spoon stuffing into the cavity. Tie the legs with kitchen string. Spread the remaining butter mixture over the chicken. Cover with foil.
  4. Step 4

    Roast for 1 hour. Remove foil. Add the vegetables and baste with pan juices. Roast for 35-40 mins or until juices run clear when thickest part of thigh is pierced and chicken is cooked through. Cover. Rest for 10 mins.
  5. Step 5

    Serve the chicken with sage leaves, steamed greens and gravy.