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


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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  • 1 free-range chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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


  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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itybity's picture
20th Sep, 2013
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! :)
11th Jun, 2012
So easy and very tasty!
3rd Sep, 2010
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.
19th Aug, 2010
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.
26th Apr, 2010
OK - nothing special
26th Oct, 2008
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
27th Jul, 2008
Made this as inpromptued tea and it was just delicious!
27th May, 2008
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
24th May, 2008
This was really easy and moist and tasty. Cooked perfectly in the given cooking time. The tomatoes tasted gorgeous too.
18th May, 2008
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.


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