Herby cheese roast chicken and baked tomatoes
Herby cheese roast chicken & baked tomatoes
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!
- Prep: 10 mins
Cook: 1 hrs 40 mins - Serves 4
- Easy
Ingredients
- 1 free-range chicken
- 1 tbsp olive oil
- 500g small vine tomatoes
- 150g pack garlic & herb soft cheese
Other rules
Always leave your chicken to rest for at least
15 mins before carving. This will give you a juicy
chicken that is a lot easier to carve.
For a more succulent chicken, take it out of the
fridge one hour before cooking to bring it up to
room temperature. This rule applies to any meat
you are roasting.
Don’t worry about turning or basting your
chicken as it roasts. Yes, these can give good
results, but are fiddly for the beginner, plus every
time you open the oven you lose heat.
The golden rule to roast chicken…
A 1.5kg chicken will be perfectly roasted after
1 hr 20 mins at
190C/fan 170C/gas 5.
It doesn’t matter what
you stuff into it, rub or
sprinkle over it or put
around it, this timing
never changes.
Remember this and
you will always be
able to roast a chicken.
Method
-
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.
-
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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