Classic roast chicken with sage stuffing

This beautifully golden roast chicken with sage stuffing is perfect for the whole family to enjoy for a flavour packed weeknight meal

  • 1 hr 30 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 72.
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  • 1 whole chicken
  • 2 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tablespoon butter
  • 1 onion, peeled and finely chopped
  • 2 clove garlic, crushed
  • 2 cup fresh breadcrumbs
  • 2 tablespoon chopped fresh sage
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • freshly ground black pepper


  • 1
    Preheat the oven to 180˚C. To prepare the stuffing, heat the butter in a small frypan over a medium-low heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion is soft.
  • 2
    Place the onion mixture in a bowl with the breadcrumbs, sage, egg, salt and pepper. Mix well. Stuff the cavity of the chicken with the stuffing.
  • 3
    Rub the chicken with the olive oil and season with the salt and pepper. Place the chicken in a roasting dish. Add the chicken stock and wine to the dish.
  • 4
    Roast the chicken in the preheated oven for 1½ hours, or until the juices run clear when pierced through the thickest part of the thigh. Baste the chicken occasionally while it is roasting.
  • 5
    Serve the chicken with gravy, roast potatoes and green vegetables.