Cheese Roast Chicken

Preparation is easy

Preparation time is 2 hours

Yield: 6 servings.

Ingredients

• 1 4-pound chicken (2 kilograms)
• Salt and pepper
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh oregano, minced
• 1 tablespoon fresh basil, minced
• 1 sprig rosemary, leaves removed and minced
• 1 onion, peeled and quartered
• 1 lemon, quartered
• 10 ounces Bourdin cheese
• ¼ cup dry white wine

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. Wash the inside of the chicken and remove any visible pieces of fat.
3. Season the cavity with salt and pepper and a tablespoon of thyme and oregano. Stuff the onion and lemon pieces into the cavity too.
4. In a bowl mix together the Bourdin, basil, oregano, thyme, rosemary. Then run your hand between the skin and the meat of the chicken.
5. Once you have created space, stuff the cheese and herb mixture under the skin, taking care not to puncture it.
6. Tie the legs of the chicken together and tuck the wing tips in. Rub the top of the chicken with salt, pepper and the olive oil.
7. Place the chicken on a rack in a roasting tray and roast for 15 minutes. Then reduce the heat to 350 degrees and roast for an hour, or until the juices run clear when a knife is inserted between the leg and body of the bird.
8. Once cooked, remove the chicken and deglaze the pan with the white wine.
9. Bring to the boil and scrape any pieces from the bottom of the pan.
10. Serve with the pan juices.