eCook Meal
Cider Roast Chicken
with grapes, carrot wedges, fresh sage & goat’s cheese
Get the festive feelings flowing with our crispy chicken pieces stuffed with goat’s cheese, walnuts, honey, lemon zest, garlic, fresh sage, and rosemary. Roasted with grapes and apple, and basted with cider – it’s Christmas on a plate!
Serving guide
Choose your portion size.
WEDGES
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
NUTS
Place a pan over a medium heat. Add the walnuts and the Honey and fry for 3-4 minutes until toasted and caramelised, shifting occasionally. Remove from the pan and spread out in a single layer on a chopping board. Roughly chop when hardened slightly.
STUFFING
In a small bowl, add the goat’s cheese, the chopped Rosemary, the chopped sage, some lemon zest, the grated garlic, and some seasoning. Mix until fully combined. Add the chopped walnuts once they are cooled.
PREP
Pat the Chicken pieces dry with some paper towel and place on a chopping board. Using a sharp knife, make a small, horizontal incision in the skin of each piece. Using your finger or the knife, gently pull the skin and the flesh apart to make little pockets for the stuffing underneath the skin. Using a small spoon or your fingers, gently fill each pocket with the goat’s cheese stuffing - don’t worry if it spills out. Coat each piece in a drizzle of oil and some seasoning.
ROASTIN’
Slice a quarter of the rinsed Apple into thin wedges. On a roasting tray, place the halved Grapes, ½ the sliced apple and any remaining goat’s cheese stuffing. Drizzle with oil and season. Top with the stuffed Chicken pieces and pour over 50ml of cider. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, basting the chicken with the cider halfway through.
SALAD
In a salad bowl, place the remaining sliced Apple and the shredded green leaves. Add a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
FESTIVE FEAST!
Make a bed of roasted Grapes and apples. Top with the succulent stuffed Chicken pieces, side with carrot wedges and pour over any remaining cider from the tray to taste. Side with the fresh salad and any remaining lemon wedges. Dig in!
WEDGES
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
NUTS
Place a pan over a medium heat. Add the walnuts and the Honey and fry for 3-4 minutes until toasted and caramelised, shifting occasionally. Remove from the pan and spread out in a single layer on a chopping board. Roughly chop when hardened slightly.
STUFFING
In a small bowl, add the goat’s cheese, the chopped Rosemary, the chopped sage, some lemon zest, the grated garlic, and some seasoning. Mix until fully combined. Add the chopped walnuts once they are cooled.
PREP
Pat the Chicken pieces dry with some paper towel and place on a chopping board. Using a sharp knife, make a small, horizontal incision in the skin of each piece. Using your finger or the knife, gently pull the skin and the flesh apart to make little pockets for the stuffing underneath the skin. Using a small spoon or your fingers, gently fill each pocket with the goat’s cheese stuffing - don’t worry if it spills out. Coat each piece in a drizzle of oil and some seasoning.
ROASTIN’
Slice half of the rinsed Apple into thin wedges. On a roasting tray, place the halved Grapes, ½ the sliced apple and any remaining goat’s cheese stuffing. Drizzle with oil and season. Top with the stuffed Chicken pieces and pour over 100ml of cider. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, basting the chicken with the cider halfway through.
SALAD
In a salad bowl, place the remaining sliced Apple and the shredded green leaves. Add a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
FESTIVE FEAST!
Make a bed of roasted Grapes and apples. Top with the succulent stuffed Chicken pieces, side with carrot wedges and pour over any remaining cider from the tray to taste. Side with the fresh salad and any remaining lemon wedges. Dig in!
WEDGES
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
NUTS
Place a pan over a medium heat. Add the walnuts and the Honey and fry for 4-5 minutes until toasted and caramelised, shifting occasionally. Remove from the pan and spread out in a single layer on a chopping board. Roughly chop when hardened slightly.
STUFFING
In a small bowl, add the goat’s cheese, the chopped Rosemary, the chopped sage, some lemon zest, the grated garlic, and some seasoning. Mix until fully combined. Add the chopped walnuts once they are cooled.
PREP
Pat the Chicken pieces dry with some paper towel and place on a chopping board. Using a sharp knife, make a small, horizontal incision in the skin of each piece. Using your finger or the knife, gently pull the skin and the flesh apart to make little pockets for the stuffing underneath the skin. Using a small spoon or your fingers, gently fill each pocket with the goat’s cheese stuffing - don’t worry if it spills out. Coat each piece in a drizzle of oil and some seasoning.
ROASTIN’
Slice the rinsed apples, setting one half aside, into thin wedges. On a roasting tray, place the halved Grapes, ½ the sliced apple and any remaining goat’s cheese stuffing. Drizzle with oil and season. Top with the stuffed Chicken pieces and pour over 150ml of cider. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, basting the chicken with the cider halfway through.
SALAD
In a salad bowl, place the remaining sliced Apple and the shredded green leaves. Add a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
FESTIVE FEAST!
Make a bed of roasted Grapes and apples. Top with the succulent stuffed Chicken pieces, side with carrot wedges and pour over any remaining cider from the tray to taste. Side with the fresh salad and any remaining lemon wedges. Dig in!
WEDGES
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
NUTS
Place a pan over a medium heat. Add the walnuts and the Honey and fry for 4-5 minutes until toasted and caramelised, shifting occasionally. Remove from the pan and spread out in a single layer on a chopping board. Roughly chop when hardened slightly.
STUFFING
In a small bowl, add the goat’s cheese, the chopped Rosemary, the chopped sage, some lemon zest, the grated garlic, and some seasoning. Mix until fully combined. Add the chopped walnuts once they are cooled.
PREP
Pat the Chicken pieces dry with some paper towel and place on a chopping board. Using a sharp knife, make a small, horizontal incision in the skin of each piece. Using your finger or the knife, gently pull the skin and the flesh apart to make little pockets for the stuffing underneath the skin. Using a small spoon or your fingers, gently fill each pocket with the goat’s cheese stuffing - don’t worry if it spills out. Coat each piece in a drizzle of oil and some seasoning.
ROASTIN’
Slice the rinsed apples into thin wedges. On a roasting tray, place the halved Grapes, ½ the sliced apple and any remaining goat’s cheese stuffing. Drizzle with oil and season. Top with the stuffed Chicken pieces and pour over 200ml of cider. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, basting the chicken with the cider halfway through.
SALAD
In a salad bowl, place the remaining sliced Apple and the shredded green leaves. Add a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Toss until fully combined.
FESTIVE FEAST!
Make a bed of roasted Grapes and apples. Top with the succulent stuffed Chicken pieces, side with carrot wedges and pour over any remaining cider from the tray to taste. Side with the fresh salad and any remaining lemon wedges. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.81
for 4 servings · R68.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
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Grapes needs 400 gSeeded Red Grapes 1.5 kg 1.5 kg at R79.99 · 27% of packR21.33
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Cider needs 1Apple Cider Vinegar 250 ml R41.99 · whole pack (size can't be divided)R41.99
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Honey needs 10 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 2% of packR2.80
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cider Roast Chicken?
The preparation time for Cider Roast Chicken with grapes, carrot wedges, fresh sage & goat’s cheese is between 25 and 40 minutes.
What is the total time required to make Cider Roast Chicken with grapes, carrot wedges, fresh sage & goat’s cheese?
The total time required to make Cider Roast Chicken with grapes, carrot wedges, fresh sage & goat’s cheese is between 50 and 65 minutes.
How many servings does Cider Roast Chicken provide?
4 servings
What are the main ingredients in Cider Roast Chicken?
Apple, Carrot, Chevin Goats Cheese, Chicken, Cider, Fresh Sage, Garlic, Grapes, Green Leaves, Honey, Lemon, Rosemary, Walnut
What is the nutritional information of Cider Roast Chicken?
Calories: 1256, Carbs: 104 grams, Fat: grams, Protein: 36.2 grams, Sugar: 23.8 grams, Salt: 222 grams
How do I prepare Cider Roast Chicken?
PREP: Pat the chicken pieces dry with some paper towel and place on a chopping board. Using a sharp knife, make a small, horizontal incision in the skin of each piece. Using your finger or the knife, gently pull the skin and the flesh apart to make little pockets for the stuffing underneath the skin. Using a small spoon or your fingers, gently fill each pocket with the goat’s cheese stuffing - don’t worry if it spills out. Coat each piece in a drizzle of oil and some seasoning. FESTIVE FEAST!: Make a bed of roasted grapes and apples. Top with the succulent stuffed chicken pieces, side with carrot wedges and pour over any remaining cider from the tray to taste. Side with the fresh salad and any remaining lemon wedges. Dig in! ROASTIN’: Slice half of the rinsed apple into thin wedges. On a roasting tray, place the halved grapes, ½ the sliced apple and any remaining goat’s cheese stuffing. Drizzle with oil and season. Top with the stuffed chicken pieces and pour over 100ml of cider. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, basting the chicken with the cider halfway through. WEDGES: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. STUFFING: In a small bowl, add the goat’s cheese, the chopped rosemary, the chopped sage, some lemon zest, the grated garlic, and some seasoning. Mix until fully combined. Add the chopped walnuts once they are cooled. SALAD: In a salad bowl, place the remaining sliced apple and the shredded green leaves. Add a drizzle of olive oil, a squeeze of lemon juice and some seasoning. Toss until fully combined. NUTS: Place a pan over a medium heat. Add the walnuts and the honey and fry for 3-4 minutes until toasted and caramelised, shifting occasionally. Remove from the pan and spread out in a single layer on a chopping board. Roughly chop when hardened slightly.
What should be prepared from my kitchen to make Cider Roast Chicken?
Apple, Carrot, Chevin Goats Cheese, Chicken, Cider, Fresh Sage, Garlic, Grapes, Green Leaves, Honey, Lemon, Rosemary, Walnut
How many calories does Cider Roast Chicken have?
1256 calories
How much fat content does Cider Roast Chicken have?
grams