Herb and goats cheese stuffed chicken, garden salad with zesty Italian dressing and crips mustard potatoes

chicken salad

Serves 6, or 4 hungry people

What you'll need:

1.8kg/ medium (4lb) chicken
salt and pepper
500g (17.5oz) peeled and cubed potatoes (or if new, whole with skins)
2 tablespoons of rapeseed oil
3 tablespoons mustard mayonnaise
200g salad leaves
Zesty Italian dressing For the stuffing:

2 tablespoons of rapeseed oil
1 onion, finely chopped
3 garlic cloves, crushed
100g (3 ½oz) Pugliese breadcrumbs
150g (5 ½oz) Italian herb goat’s cheese, in chunks
4 tbsp chopped fresh soft herbs of your choice


  1. Preheat the oven to 220 degrees celsius (fan). Wash the chicken inside and out and pat dry with kitchen paper. Season inside and out.
  2. Add the oil for the stuffing in a frying pan and cook the onion until soft but not coloured. Add the garlic and cook for another minute. Tip into a bowl and add the other stuffing ingredients. Gently mix (don’t squash the cheese) and season well. Stuff the bird, place in a roasting tin (you can add onions, celery and carrots at this point for the bird to sit on if you desire) and smear with rapeseed oil on the outside. Place in oven and turn heat down immediately to 190 degrees celsius. Roast for 1 ½ hours or until cooked through.
  3. Meanwhile whilst the bird is in the oven peel and cube your potatoes, par boil and drain. Add to a roasting tray, liberally season with salt, pepper and oil. Roast for 40 minutes or until starting to crisp. Take out and spoon over the mustard mayonnaise - lightly mixing.
  4. Take the chicken out of the oven once cooked and let it sit for 15 minutes.
  5. Add your salad leaves to a serving bowl and drizzle with the dressing. Spoon the stuffing into a small serving bowl. Serve the chicken with the stuffing, salad and potatoes.

Why not add a bottle of Darley Abbey's delicious cider as the perfect drink accompaniment?