Boursin roast chicken
- November 2017
- Serves 6
- Hands-on time 15 min, oven time 1 hour 10-20 min
Stuff a chicken with Boursin cheese, add a splash of vermouth, throw in a lemon then roast in the oven. When it’s cooked, made a creamy gravy with the cooking juices, the Boursin and fresh parsley.
In the words of delicious. editor, Karen Barnes, this five-ingredient roast chicken recipe is ”almost embarrassingly easy to make, yet so very good.”
- Gluten-free recipes
- 16.2g (8.5g saturated)
- 1.4g (1.3g sugars)
- 2kg free-range chicken
- ½ lemon
- 150g Boursin cheese, cut in half
- 100ml dry white vermouth, plus an extra splash if you need it (we used Noilly Prat)
- Small handful fresh flatleaf parsley, roughly chopped
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken in a roasting tin and season the skin well with salt, pepper and a squeeze of lemon juice, then push the Boursin halves into the chicken cavity. Tie the legs together with kitchen string if you want a neater look. Pour half the vermouth into the tin and throw in the squeezed lemon half.
- Put the tin in the oven and roast for 20 minutes, then turn the oven down to 180°C/160°C fan/gas 4 and roast for another 50-60 minutes until the juices run clear from the chicken when a skewer is pushed into the thickest part of the thigh (it should read 70°C on a digital probe thermometer).
- Carefully tip the juices out from the cavity of the bird into the roasting tin. Scoop out the Boursin from inside the chicken into the tin, too – it will be a bit lumpy-looking, but don’t worry. Put the chicken on a chopping board, cover with foil and leave to rest while you make the sauce.
- Take the lemon out of the roasting tin (use it as a garnish if you like). Add the remaining vermouth to the tin, then warm it on the hob for 2-3 minutes over a medium heat, whisking the roasting juices and Boursin together and scraping up the crusty goodness from the bottom of the tin. If the sauce is too thick, add another splash of vermouth. Stir in the chopped parsley (reserve a little to serve) and warm for another minute or two. Either cut the chicken into joints, put on a warmed platter and serve with the sauce poured over and scattered with chopped parsley, or take the bird to the table whole and serve with the sauce. It’s great with iron-rich leafy green veg and plenty of roasted root vegetables.
Swap the vermouth for dry white wine if you prefer (or have it to hand). Sprinkle the chicken skin with some paprika before roasting if you want to add an extra layer of flavour.
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