Roasted Chicken Stuffed with Boursin
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Boursin Cuisine |
Recipe ingredients
- 1 whole chicken (approx. 2 kg)
- 245 g (1 container) of Boursin Cuisine Garlic & Fine Herbs
- 4 garlic cloves
- 4 twigs of dried thyme
- Salt and freshly ground pepper
Preparation
Preheat oven to 400°F. Ensure chicken cavity is empty. Stuff it with Boursin Cuisine, cloves of garlic and twigs of dried thyme. If possible, tie chicken legs together to close up cavity and place chicken on a cooking plate. Elevate the bottom part of the chicken slightly by resting it on a fork pointing downwards. Pat chicken dry and brush skin with oil. Generously season with salt and pepper. Salt gives a nice crusty skin to the chicken! Bake uncovered for approximately 1½ hour. If skin browns too rapidly, cover the chicken loosely with aluminium paper during baking. When thoroughly cooked, let the chicken rest for 15 minutes to seal in the juices.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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