Herby cheese roast chicken & baked tomatoes

Herby cheese roast chicken & baked tomatoes

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

We've turned a classic roast into a summery al fresco meal - we can guarantee it's a winning recipe, unfortunately we can't guarantee the weather!

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
689
protein
50g
carbs
5g
fat
52g
saturates
20g
fibre
1g
sugar
5g
salt
0.85g

Ingredients

  • 1 free-range chicken
  • 1 tbsp olive oil
  • 500g small vine tomatoes
  • 150g pack garlic & herb soft cheese

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Carefully loosen the skin of the chicken as above, then push the cheese under the skin and massage it down so it completely covers the breasts and is pushed down to the legs.
  2. Sit the chicken in a roasting tin, drizzle with the olive oil, then roast, undisturbed, for 1 hr 20 mins. When the chicken is done, remove from the tin and leave to rest for 20 mins. While the chicken is resting, toss the tomatoes in the roasting tin with the chicken juices, then cook until the chicken is ready to serve. Serve the chicken in pieces with a few baked tomatoes, some of the pan juices, and a green salad.

Recipe from Good Food magazine, May 2008

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Comments

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itybity's picture
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made this twice now, 2nd attempt much better! chicken was so juicy, tasty and also the skin had a wonderful crispness to it, cooked the toms and asparagus in the tray with remaining oil/juice and also spooned the jus over the meal.............delicious! :)

flirtinflight's picture
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So easy and very tasty!

arhg85's picture
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I slightly changed the recipe because my mum conveniently forgot to buy the soft cheese while out buying the chicken. So, I used about a handful of grated "asadero" cheese (it's a kinda fo cheese we get in mexico, with very little fat so it doesn't melt and becomes all greasy, its taste it's mild, it's a little bit hard and with a soft beige colour), a little bit of grated parmesan and some herbs. It came out (suprisingly) good, the baked tomatoes add a fresh element to the chicken, and the keep all the juices.

mbennett's picture
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Invited the neighbours in and cooked this using 2 chickens - this has to be the best chicken ever. Moist, succulent, cheesy flavour. Cooked them for exact time given plus resting time and the meat was cooked to perfection. (Bit anxious about the time as I usually cook chicken for longer) French roule was on offer at Sainsbury's, 2 for the price of 1 so used that. Along with the tomaotes and corgettes from the garden I used chestnut mushrooms and also I podded all the tired beans from the garden - French/runner/skinned broad beans - and oven baked the selection of beans in the pan juices....served it all up with some olive bread and a green salad. All that was left were two chicken carcasses....guests used the bread to scrape every plate and dish.

annie0176's picture
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OK - nothing special

karakavanagh's picture

really tasty and easy but cheese oozed out?i rubbed on skin at end of cooking and added whole mushrooms and asparagus to tray with tomatoes,served with baby potatoes

rozmorgan's picture
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Made this as inpromptued tea and it was just delicious!

bethocallaghan's picture
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Really nice - the cheese stopped the meat drying out - so that it was really nice moist chicken. I served it with a green salad and some linguine tossed in olive oil and garlic.

Frantic Flapjack's picture
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This was really easy and moist and tasty. Cooked perfectly in the given cooking time. The tomatoes tasted gorgeous too.

estelle1's picture

The recipe is fine but you may need to take a look at the method. I think there has been a mix up with the instructions for the chicken and an interview with someone.

flapjacks's picture

Nice idea, & although the details about Barney in part 2 of the instructions are informative, perhaps they could be moved elsewhere / deleted!?!?!?!

"... Before Barney joined Good Food seven years ago, he trained as a chef and gained a vast knowledge of ingredients, techniques and cuisines while working in restaurants in France, London and Sydney. Every month he creates a range of recipes for Good Food - from quick, clever midweek suppers to restaurant-style dishes - as well as working with many of Britain's top chefs for the magazine, including Gordon Ramsay and James Martin."

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