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Cheesymite chicken

Cheesymite Chicken: The Ultimate Aussie Comfort Dish

Aussie Cheesymite Chicken offers a unique twist on comfort food with rich umami flavors, making it a must-try for any festive gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Australian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 kg Chicken Choose a free-range option for superior flavor and ethics.
For the Stuffing
  • 1 roll White Bread Roll Torn into pieces; swap with gluten-free bread for a gluten-free version.
  • 1 cup Vintage Tasty Cheese Grated; cheddar works as a great substitute.
  • 100 g Unsalted Butter Can be replaced with olive oil for a dairy-free alternative.
  • 50 g Vegemite Key for that iconic Aussie umami flavor; Marmite can be substituted if needed.
  • 1 tsp Dried Italian Herbs Feel free to use fresh herbs for added brightness.
For the Roasting Vegetables
  • 8 Carrots Chopped; parsnips can be a hearty alternative.
  • 12 Eschalots Halved; red onion can serve as a decent substitute.
  • 6 cloves Garlic Chopped; fresh or powder versions both work well.
For the Glaze
  • 2 Tbsp Extra Virgin Olive Oil Light olive oil is a good alternative.
  • Sea Salt Flakes & Black Pepper Essential for enhancing all flavors.
  • 75 g Maple Syrup Honey can easily replace it.
  • 1 tsp Red Wine Vinegar Apple cider vinegar can also be used.
To Serve
  • 4 cups Baby Spinach Leaves Fresh greens that complement chicken beautifully.

Equipment

  • Mixing bowl
  • Saucepan
  • roasting pan
  • Kitchen Twine
  • Basting brush

Method
 

Step-by-Step Instructions for Cheesymite Chicken
  1. Preheat your oven to 200°C fan-forced (220°C conventional).
  2. Pat the chicken dry with paper towels to remove excess moisture.
  3. In a mixing bowl, combine the torn white bread, grated vintage cheese, and dried Italian herbs.
  4. In a saucepan over medium heat, melt half of the unsalted butter alongside the Vegemite, stirring until well combined.
  5. Spoon the prepared stuffing generously into the chicken’s cavity and tie the legs together securely.
  6. In your roasting pan, add the chopped carrots, halved eschalots, and chopped garlic. Drizzle with olive oil and season.
  7. Place the stuffed chicken in the center of the roasting pan and roast for 30 minutes.
  8. Prepare a glaze by melting the remaining butter, maple syrup, and red wine vinegar in a saucepan.
  9. After 30 minutes, baste the chicken liberally with the glaze every 15-20 minutes for the next hour.
  10. Once cooked through, let the chicken rest for a few minutes before serving it alongside the sautéed baby spinach.

Nutrition

Serving: 200gCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure to pat the chicken dry before roasting for crispy skin. Baste regularly for best results.

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