Boursin Roast Chicken

So I was going to post all of these with photos.  But it seems my SD card is corrupted…GAH!…I’m just posting the recipes for now and am setting about either rescuing the SD card, or just cooking everything again to photograph it.  So watch this space. 

The Boy and I had been living together for two years before I got round to making any semblance of a roast dinner.  I know, I know.  Poor show, Beaumont.

Being the fussy individual that I am, I wanted something that was a bit different.  Enter: The Boursin Roast Chicken.

The first time I made a roast for my mum it was this. And it impressed her. And as a result we have the Roast Chicken to Impress Your Mum series.

The idea is really simple – a lump of Boursin cheese stuffed between the skin and the breast of the chicken.  The effect is really lovely – the breast is moist and subtly flavoured by the garlic and herbs in the cheese.  But you still get a gloriously crispy skin that you can snaffle in secret whilst carving.

There’s hardly anything to it. And it looks and smells pretty amazing too.

One chicken, free range – (this recipe is for a 2kg chicken, which will feed 6 people with leftovers.  For a bigger or smaller chicken just adjust the timings. The BBC Good Food website has a good calculator for this.)
One lump of Boursin cheese (or half a tub of Garlic and Herb cream cheese)
Olive oil
Salt and pepper
A lemon

– Take the chicken out the fridge about an hour before you want to cook her.
– Preheat your oven to 200’C.
– Snip the string holding the chicken’s legs together and unhook her legs.
– Pop half a lemon in the cavity.
– Now for the stuffing.  Take off your rings, unless you want your diamonds encrusted with Boursin or raw chicken. Trust me.  Gently prise the skin from the chicken’s breast, starting at the neck end.  You may need to use a sharp knife to snip the membrane slightly.  Make sure you can slide your hand all the way to the other end.
– Take about a sixth if the lump of Boursin in you hand and slide it between the skin and the breast,  getting it as far down towards the end as you can.
– Keep adding the cheese until you’ve used it all, or you can’t possibly get any more in.  It’s not the nicest sensation ever, but it’s worth it.  Trust.
– Once it’s all in, smooth it out by sliding your hand over the skin, towards the legs, to really smooth the cheese into the end if the breast.
– Drizzle the top of the breast and legs in olive oil. Sprinkle with salt and pepper and give it all a good rub in.
– Pop in a roasting tray and pop in the oven for 20mins at 200’C.
– After 20 mins turn the oven down to 180’C for 1hr20mins.
– Test the chicken for doneness by pricking the thick part of the thigh and checking that the juices run clear.
– Leave to rest for about 20 mins before carving (or in my case attempting to carve, failing, getting frustrated and then sort of hacking away at it.)
– Eat.



– Leftovers can be kept in the fridge for 3 or 4 days for scrummy chicken sandwiches or any number of leftover chicken recipes.
– Don’t forget to make stock with the bones.


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