Herby cheese roast chicken & baked tomatoes

Herby cheese roast chicken & baked tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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."


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?