by Ann Phillips

Created on: May 15, 2007   Last Updated: May 16, 2007

I have found the most awesome recipe for roasting chicken! I just ate it for the first time this past weekend and I love it! This recipe was on Emeril Live.(2004)

Ingredients:
1 tablespoon olive oil
1 (3 1/2 to 4 pound) whole chicken
Salt and freshly ground black pepper
2 (5.2 ounce) packages garlic and fine herbs flavor cheese spread (Boursin recommended)

Preheat oven to 400 degrees F. Coat the bottom of roasting pan or casserole dish with olive oil.

Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with the salt and pepper. Place the chicken in the roasting pan and place 1 whole block of the cheese inside the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.

Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the cheese all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top. Hint: Peek at the chicken before the 25 minutes is up to make sure the cheese on top is not burning. If it is cover with foil.

Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will begin to ooze out of the chicken at this point, so take a bit of it and spread it over the chicken. Return the pan to the oven and roast until back side is golden brown, about 25 minutes. Again check to make sure cheese is not burning before the 25 minutes is up. If this is a problem you can also turn down the oven the 375.

Remove the pan from the oven again. Reduce the oven to 375. Turn the chicken over again so the breast side is once again facing up.Continue to bake until the chicken is done. (20 to 30 more minutes) Test for doneness by inserting a knife at one thigh joint to make sure the juices run clear.

Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with tin foil.Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining 3/4 block of cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.

Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the cheese, drippings and water. You may need to heat this up to make sure everything mixes well. This is your sauce the spoon over the carved chicken.

Servings were not listed but it served 4 for me.

It is wonderful!

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