What are the main ingredients in Cider Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

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. 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. 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.

What should be prepared from my kitchen to make Cider Roast Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Cider Roast Chicken

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!

Cider Roast Chicken

with grapes, carrot wedges, fresh sage & goat’s cheese

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Carrot
Chevin Goats Cheese
Chicken
Cider
Free-range Chicken Pieces
Fresh Rosemary
Fresh Sage
Garlic Clove
Garlic Cloves
Grapes
Green Leaves
Honey
Lemon
Lemons
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

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!

Carrot - 240g
Honey - 2,5ml
Walnuts - 10g
Chevin Goat's Cheese - 25g
Fresh Rosemary - 3g
Fresh Sage - 3g
Lemon - 1
Garlic Clove - 1
Free-range Chicken Pieces - 2
Apple - 1
Cider - 1
Green Leaves - 40g
Grapes - 100g

Download the Recipe

Serves 2

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!

Carrot - 480g
Honey - 5ml
Walnuts - 20g
Chevin Goat's Cheese - 50g
Fresh Rosemary - 5g
Fresh Sage - 5g
Lemon - 1
Garlic Cloves - 2
Free-range Chicken Pieces - 4
Apple - 1
Cider - 1
Green Leaves - 80g
Grapes - 200g

Download the Recipe

Serves 3

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!

Carrot - 720g
Honey - 7,5ml
Walnuts - 30g
Chevin Goat's Cheese - 75g
Fresh Rosemary - 8g
Fresh Sage - 8g
Lemons - 2
Garlic Cloves - 3
Free-range Chicken Pieces - 6
Apples - 2
Cider - 1
Green Leaves - 120g
Grapes - 300g

Download the Recipe

Serves 4

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!