Creamy, garlicky, herby, spicy and succulent golden roasted chicken… those bacon drippings flavouring the whole bird while roasting… this was INSANELY GOOD and so easy to make with literally a handful of ingredients!
1. Remove the Boursin cheese from the packaging, mix in the chilli flakes, roll it into a log shape, place in cling film, twist at the ends and freeze until it is solid enough to cut into 1” discs, about 1-2 hours
Ingredients
Instructions
2. Pre-heat the oven to 200°C
3. Pat the chicken dry with kitchen paper and leave out of the fridge 30 minutes before cooking
4. Lift the skin on each of the breasts of the chicken and make several deep slits in the flesh of the breasts, then insert the frozen cheese inside each of the slits. Then pop the whole peeled onion and the garlic inside the birds cavity
5. Season the butter with salt and pepper, then rub the butter under the skin of the breasts and all over the outside of the bird, season with more salt and pepper
6. Prepare the bacon lattice on a board, I used the online guide from Taste of Home (Google Taste of Home bacon lattice) or if you prefer just cover up the chicken with bacon and don’t worry about the lattice faff!
7. Place the lattice over the breast side of the chicken, you can wrap some bacon around the wings also to prevent them from burning
8. Place the chicken on a roasting tray and roast for 1-1.5 hours basting a few times with the juices
9. Meanwhile, steam or boil the potatoes for 10 minutes, drain and leave in the colander to air dry
10. Give the potatoes a good shake up so they get a fluffiness about them
11. Place the potatoes in a pre-heated oven tray, add the butter making sure they are all well coated in the melting butter, season with sea salt and roast until crispy and golden brown
12. Cut the Brussels sprouts in half, drizzle with olive oil, season with sea salt and pepper and roast in the oven until slightly charred and crisp, set aside
13. To check the chicken is cooked pierce between the thigh and breast with a knife, if the juices run clear it’s cooked but if still pink, return to the oven for a further 10 minutes
14. Remove chicken from the roasting tin onto your serving platter and rest for 10 minutes before carving
15. Serve with the crisp golden roasties and charred Brussels sprouts
16. Enjoy!