I love this recipe and I am not a huge fan of chicken. Charlotte’s Boursin Roasted Chicken will make chicken seem like an aged Rib-eye. It is one of my go-to dishes when entertaining friends and never fails to impress. With 4 ingredients, the ease of execution of this dish will make you want to slather Boursin on anything and everything. I am confident you will enjoy it as much as I do.

Step #1: Prepare your beverage of choice.

Step #2: Prepare your ingredients. 4.5 pound chicken, Salt, Pepper, 2 Packages of Boursin Cheese.

Step #3: Wash chicken thoroughly, inside and out, under cold water. Wash hands every time you touch the bird from now on.

Step #4: Salt and Pepper chicken inside and out.

Step #5: Open both Boursin packages. Cut one into quarters.

Step #6: Place 1 whole Boursin into the cavity of the chicken. Clump 1/4 of the remaining Bousrin on the breasts of the bird.

Step #7: Preset oven to 400 degrees

Step #8: Set aside remaining Boursin. This should be kept at room temperature.

Step #9: Continue to refresh your beverage of choice as needed.

Step #10: Place Chicken in a greased pan (I used vegi oil) and center the pan in the middle of the oven.

Step #11: Set timer to 10 minutes and relax.

Step #12: Remove chicken from oven and spread Boursin clumps over the top of the bird.

Step #13: Place chicken back into the center of the oven.

Step #14: Set timer to 25 minutes and relax.

Step #15: Flip chicken over and spread any cheese that oozed out of cavity onto the backside of the bird.

Step #16: Place chicken back into the center of the oven.

Step #17: Set timer to 25 minutes and relax.

Step #18: Flip chicken again.

Step #19: Set oven to 375 degrees

Step #20: Place chicken back into the center of the oven.

Step #21: Set timer to 25 minutes and relax.

Step #22: Remove the chicken from the oven. The chicken’s internal temperature should be between 160 and 170. As it rests it will continue to cook and reach 180 degrees. Put the chicken back into the oven until it reaches the proper temperature.

Step #23: Let chicken rest under a tin-foil tent.

Step #24: Using a spoon, remove as much rendered fat as you can from the pan. Add 1/2 cup water and remaining Boursin cheese (including cheese remaining in the cavity of the chicken) to the roasting pan. Use a spoon to scrape the tasty bits from the bottom of the pan and blend the cheese.

Step #25: Though this step is not required, I like to transfer the liquid to a sauce pan where I use a whisk over low heat to reduce the sauce. Try not to over cook or the sauce will break. You will see in later pictures that I made this rookie mistake. It isn’t as pretty but it still tastes good. Once the sauce has reduced transfer it to a bowl by running it through a strainer to remove any left over bits.

Step #26: Carve the chicken and place meat on a serving platter.

Step #27: Pour sauce over the chicken and serve!

Check out my Flickr set if you are interested in seeing things more up close and personal.
Enjoy.