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Cheese & onion herb crusted chicken with Wyke Farms Cheddar

Serves 4

Preparation Time: 20 Minutes
Cooking Time: 2 Hours

We’ve teamed up with our friends at Wyke Farms to bring you this delicious winter dish.

Perfect for entertaining or to add a twist to that Sunday roast.


1 Free Range Chicken,1.6kg approx.

For the Stuffing:

1 Medium Onion,peeled and finely diced

200g Wyke Farms mature cheddar cheese, grated

50g Wyke Farms Unsalted Butter

6 Cloves Garlic, peeled and roughly chopped

Handful fresh herbs(rosemary,thyme,parsley,sage),chopped

Salt and Freshly Ground Black Pepper

2 Parsnips,peeled and diced

2 Apples,peeled and sliced

1 x 500ml Bottle of Thatchers Vintage

300ml Chicken Stock

150ml Crème Fraiche







  1. Preheat the oven to 180C/Gas 6.2)
  2. Place the chicken into a deep roasting dish.
  3. Place all the ingredients for the stuffing into a food processor and blitz until roughly chopped and well mixed together.Loosen the skin of the chicken around the breasts and legs of the bird  with your fingers and fill it with the stuffing mix,pressing it down as you go.
  4. Scatter the parsnips and apple slices around the chicken .Pour over the bottle of cider and stock.Season with salt and freshly ground black pepper.
  5. Roast in the oven for 1 hour.Take the tray out of the oven and mix the crème fraiche into the juices in the pan.
  6. Return to the oven for another ½-1 hour until the bird is golden brown and the juices run clear when you insert a knife into it.

Serve with roast potatoes and green vegetables.


Thatchers Vintage

Thatchers Vintage

Rich & Oak Aged

A traditional full flavoured cider with a softly rounded aroma.

Who says you don’t improve with age?

Buy online

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