Roasted Half Chicken with Cranberry Sage Stuffing and Green Beans

This roasted half chicken is a showstopper, with crispy golden skin and juicy meat. Paired with a fragrant stuffing made from baguette pieces, dried cranberries and fresh sage, it’s a comforting dish that feels special.

Green beans roasted alongside the chicken add a simple, vibrant side. The stuffing soaks up all the savory flavors, making every bite delicious. Perfect for a family dinner or a festive occasion.

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Ingredients

24 ounce Half ChickenView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit CeleryView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 ounce Ocean Spray® Craisins® Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in middle and upper positions. Wash and dry all produce. Place chicken skin-side up on a baking sheet. Sprinkle with 2 teaspoons fall spice blend, salt, pepper and a drizzle of oil; rub into the skin. Tear baguette into ¾-inch pieces (about 1½ baguettes) and scatter around chicken.
2. Roast on middle rack until bread is crisp and golden, 6-7 minutes. Remove baguette pieces and set aside. Return chicken to oven and continue roasting until no longer pink in the thickest part of thigh, 35-45 minutes.
3. Meanwhile, halve, peel and dice onion. Finely chop celery. Pick and chop sage leaves to get 1 tablespoon. Heat a drizzle of oil in a small ovenproof pan over medium heat. Add onion and celery; cook until very soft, 6-8 minutes. Season with salt and pepper. Add butter, chopped sage and remaining fall spice blend; cook until butter melts and herbs are fragrant, about 30 seconds.
4. Add reserved baguette pieces and dried cranberries to the pan; toss to combine. Stir in chicken stock concentrate and 1 cup water, tossing until liquid is absorbed. Season with salt and pepper. Cover with foil and bake on upper rack for 15 minutes. (If pan isn’t ovenproof, transfer mixture to a baking dish.)
5. Toss green beans with a drizzle of oil, salt and pepper in a bowl. Spread on baking sheet with chicken. Return to oven and roast until beans are tender and chicken is done, 10-12 minutes. Remove foil from stuffing and continue baking until top is crisp, 10-12 minutes.
6. Let chicken rest a few minutes, then slice between breast and leg to separate into two pieces (halve breast and divide leg). Divide stuffing, green beans and chicken among plates. Serve.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, you can use bone-in, skin-on chicken thighs or breasts, but adjust cooking time accordingly.

What can I substitute for fall spice blend?

Mix equal parts cinnamon, nutmeg, allspice and a pinch of cloves for a similar flavor.

Can I make the stuffing ahead?

You can prepare the stuffing mixture (without baking) and refrigerate; bake just before serving.