Herby cheese roast chicken & baked tomatoes

Herby cheese roast chicken & baked tomatoes

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(11 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins

Easy

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: per serving

  • kcal689
  • fat52g
  • saturates20g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein50g
  • salt0.85g
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Ingredients

  • 1 free-range chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g small vine tomato
  • 150g pack garlic & herb soft cheese

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.

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Comments, questions and tips

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flapjacks
30th Apr, 2008
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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