Roast chicken with Cherry & Pistachio Stuffing

The roast with the most

Serves: 4  

  • 1 x 1.6kg free range chicken, rinsed and patted dry 
  • 50g butter 
  • 2 Tbsp thyme leaves, chopped 
  • salt and pepper, to season  


  • 1 Tbsp olive oil 
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed 
  • 2 Tbsp thyme 
  • 2 cups sourdough breadcrumbs 
  • 1 free range egg, lightly whisked with a fork 
  • 1 Tbsp Dijon mustard 
  • 50g pistachios 
  • 120g cherries, stoned 
  • salt and pepper, to season  

1. Preheat the oven to 200 ºC. 

2. Mix the butter, salt, pepper and thyme leaves. Loosen the chicken skin and massage the butter mixture under the skin. Season the outer skin with salt and pepper, set aside. 

3. Heat the oil in a pan and lightly fry the onion, garlic and thyme until golden. In a large bowl mix the breadcrumbs, egg, mustard, pistachios, cherries, salt and pepper and mix well. 

4. Stuff the chicken with the filling, tie the legs together and place in an oven-roasting pan. Roast for 1 hour, then reduce the temperature to 180 ºC and roast for a further 30 minutes—or until the chicken juices run clear and the chicken is cooked. 

5. Delicious with roasted veg such as leeks, potatoes and baby carrots. 

Enjoy this recipe with one of South Africa’s best wines, go to