Roasted Boursin Stuffed Chicken

Roasted Boursin Stuffed Chicken
  • 4 servings
  • 0:05 Preparation
  • 1:30 Cooking
  • 1:35 Total Time


Add all
  • 2 kg

    whole chicken

  • 245 g

    of Boursin Cuisine Garlic & Fine Herbs

  • 4

    garlic cloves

  • 4

    of dried thyme

  • Salt and freshly ground pepper


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 11/2 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.

Source: Boursin Cuisine

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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