There is something so special about cooking with ingredients that are truly in season, and late-summer blackberry season is one of my favorites. We love going out to pick wild blackberries, and while they usually make their way into something sweet, this time I wanted to use them in a savory dinner.
This whole roasted chicken is covered in a homemade blackberry, sage, and lemon butter and roasted until the skin is beautifully golden and the meat is tender and juicy. But the best part might be what happens afterward: all of those blackberry-infused chicken drippings are cooked down with fresh berries into a rich, silky pan sauce that I could quite literally pour over everything.
I served the chicken with buttery fondant potatoes and broccolini for the perfect late-summer dinner. And somehow, the leftovers were even better the next day.
Blackberry Sage Roasted Chicken
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes–1 hour 30 minutes
Servings: 4–6
Ingredients
For the Chicken
- 1 whole chicken, about 4–5 pounds
- 6 tablespoons unsalted butter, softened
- 1 cup fresh blackberries
- 1 sprig fresh sage
- Zest of 1 lemon
- 1 lemon juiced
- 3 garlic cloves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 whole white onion
- 1 lemon, halved
- 1 cup chicken stock
For the Blackberry Pan Sauce
- Drippings from the roasted chicken and broth
- 1/2 cup fresh blackberries
- 1 tablespoon cold unsalted butter
- Kosher salt and freshly cracked black pepper, to taste
Instructions
1. Make the blackberry sage butter.
Preheat the oven to 425°F.
In a small bowl, mash or blend the blackberries, softened butter, chopped sage, lemon zest, lemon juice, garlic, salt, and pepper. Mix until everything is well incorporated.
2. Prepare the chicken.
Pat the chicken very dry with paper towels. Carefully loosen the skin over the breasts and thighs with your fingers.
Rub some of the blackberry sage butter underneath the skin, then generously spread the remaining butter over the outside of the chicken.
Place the lemon halves and whole sage leaves inside the cavity.
3. Roast until golden.
Place the chicken in a dutch oven or large oven-safe skillet over chopped onions and 1/2 cup blacberries. Pour the chicken stock into the bottom of the pan.
Roast at 425°F for 20 minutes.
Reduce the oven temperature to 375°F and continue roasting for approximately 50–70 minutes, depending on the size of your chicken, until the thickest part of the breast and thigh reach a safe internal temperature of 165°F.
4. Let the chicken rest.
Transfer the roasted chicken to a cutting board and allow it to rest for at least 15 minutes before carving.
Don’t clean that roasting pan! All of those juices, browned bits, blackberry, lemon, sage, and chicken drippings are about to become the best part of this recipe.
Make the Blackberry Pan Sauce
5. Deglaze the pan.
Carefully spoon off excess fat from the roasting pan while keeping the flavorful juices and browned bits.
Place the roasting pan over the stovetop if it is stovetop-safe, or transfer the drippings to a saucepan.
Strain out all the veggies until you have just the liquids.
Bring to a gentle simmer and cook for approximately 10–15 minutes, stirring occasionally.
Continue reducing until the sauce is glossy and slightly thickened.
7. Make it silky.
Remove from the heat and whisk in 1 tablespoon of cold butter. This gives the blackberry sauce that beautiful, silky finish.
Taste and season with salt, pepper, or another small squeeze of lemon if needed.
To Serve
Carve the rested chicken and spoon the warm blackberry sage pan sauce generously on the bottom and over the top.
I served ours with crispy fondant potatoes and broccolini, which were perfect for soaking up every bit of that sauce.
And when I say generously, I mean it—I poured this sauce over the chicken, the potatoes, everything.
Kendra’s Tips
- Use ripe blackberries. This is especially wonderful with freshly picked wild blackberries, but store-bought berries work beautifully too.
- Dry your chicken well. Removing excess moisture before adding the butter helps create crispier, more golden skin.
- Don’t skip the pan drippings. They are what transform the blackberry sauce from something simply fruity into a deeply savory sauce.
- Adjust for your berries. Some blackberries are incredibly sweet while wild berries can be more tart. Start with a teaspoon of honey and adjust after tasting.
- Let the chicken rest. Give it at least 15 minutes before carving so the juices have time to redistribute.
- Save the leftovers. I thought this was incredible the night we made it, but somehow the blackberry sage chicken was even better the next day.
What Does Blackberry Sauce Taste Like with Chicken?
Blackberries work surprisingly well in savory dishes. Their natural acidity cuts through the richness of roasted chicken and butter, while their subtle sweetness complements earthy herbs like sage.
When the berries are cooked with savory chicken drippings, stock, lemon, and white wine, the finished sauce isn’t overly sweet. It’s rich, tart, savory, slightly sweet, and packed with flavor.
What to Serve with Blackberry Roasted Chicken
My favorite pairing is fondant potatoes and broccolini. The potatoes are buttery and crisp on the outside while remaining incredibly creamy inside, making them perfect for soaking up the blackberry pan sauce.
You could also serve this with mashed potatoes, roasted fingerling potatoes, creamy polenta, wild rice, roasted carrots, green beans, or a simple seasonal salad.
Can I Make the Blackberry Sauce Ahead of Time?
Yes. You can prepare the blackberry reduction ahead of time and refrigerate it in an airtight container. Gently reheat it on the stovetop and whisk in a splash of chicken stock if it has thickened too much.
If you’re making the sauce specifically with the drippings from this roasted chicken, however, I recommend making it while the chicken rests. Those fresh pan juices give the sauce incredible depth.
Storing Leftovers
Store leftover blackberry sage chicken and sauce in airtight containers in the refrigerator for up to 3–4 days.
For the best results, reheat the chicken gently and warm the blackberry sauce separately over low heat. Add a splash of chicken stock if necessary to loosen the sauce.
And don’t be surprised if you think it’s even better the next day.
If you make this Blackberry Sage Roasted Chicken, tag @createwithkendra so I can see what you made!
