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Cheddar and Onion Herb Crusted Chicken Baked in Thatchers Cider

Cheddar and Onion Herb Crusted Chicken Baked in Thatchers Cider


  • 1 Free Range Chicken, 1.6kg approx
  • Stuffing: medium onion, peeled and finely diced
  • 200g Wyke Farms Vintage Cheddar, grated
  • 50g Wyke Farms Salted Buttcer
  • 6 cloves Garlic, peeled and roughly chopped
  • Handful fresh herbs (rosemary, thyme, parsley, sage)
  • Salt and freshly ground black pepper
  • To cook: 2 parsnips, peeled and diced
  • 2 apples, peeled and sliced
  • 1 x 500ml bottle Thatchers Vintage Cider
  • 300ml chicken stock
  • 150ml creme fraiche


  • Preheat the oven to 180C/Gas 4.
  • Place the chicken into a deep roasting dish.
  • 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.
  • 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.
  • Roast in the oven for 1 hour. Take the tray out of the oven and mix the creme fraiche into the juices in the pan.
  • Return to the oven for another 1/2-1 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 and the sauce.