This rich and melty 3-cheese-stuffed roast chicken recipe makes the juiciest meat and crispiest skin

Name: This rich and melty 3-cheese-stuffed roast chicken recipe makes the juiciest meat and crispiest skin
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 75 g soft goat's cheese; 75 g Stilton, crumbled; 30 g Comté, grated; 2 .5kg whole chicken; 400 g echalion shallots, peeled and halved; 25 g butter, softened; 500 g black grapes; 6 sprigs rosemary; 250 mL chicken stock; 150 mL port; 1 tbsp. cornflour

We’ve given chicken an indulgent upgrade by stuffing it with our favourite cheeses.

By The GH Kitchen TeamPublished: 18 November 2025

Recipe by Sarah Akhurst

Jump to recipe

If you fancy something other than turkey this year, then look no further than our cheeseboard chicken recipe. A whole chicken gets stuffed with goat's cheese, Stilton and Comté and served alongside roasted grapes and a boozy Port gravy for ultimate indulgence.

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 5 mins

Cal/Serv:

595

Ingredients

75 g soft goat's cheese
75 g Stilton, crumbled
30 g Comté, grated
2 .5kg whole chicken
400 g echalion shallots, peeled and halved
25 g butter, softened
500 g black grapes
6 sprigs rosemary
250 ml chicken stock
150 ml port
1 Tbsp. cornflour

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the 3 cheeses in a bowl and cream together with a fork until you have a smoothish paste. Season with black pepper.
2. Step 2Using your fingertips, carefully ease the chicken skin away from the breast meat without piercing the skin and then stuff the cheese mix into the pocket, smoothing so the whole breast is covered. Place in a roasting tray with the shallots and rub the whole bird with the butter. Season well with sea salt and pepper and roast in the oven for 20min. Reduce the temperature to 180°C (160°C fan) mark 4 and continue to roast for another 1hr 15min, basting the chicken halfway and adding the grapes and rosemary to the roasting tray.
3. Step 3Remove from the oven and check the juices run clear, then transfer the chicken and grapes to a board and cover to rest.
4. Step 4Put the roasting tray on the hob and heat over a low to medium heat. Add the stock and port and bring to a simmer. Simmer for 5min, then slake the cornflour with a little water and whisk into the pan. Continue to simmer until thickened. Strain through a sieve into a jug and serve with the chicken.

GH TIP:

You can use any cheese combination you like in this recipe.

For leftover chicken recipes, check out our favourite recipes.

Per serving:

Calories: 595
Protein: 65g
Total fat: 24g
Saturates: 12g
Carbs: 21g
Total sugars: 19g
Fibre: 2g

Our ultimate chicken recipes 🍗 from Sunday roasts and hearty pies to midweek pasta bakes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

Watch Next