Garlicky Boursin Stuffed Roast Chicken With Bacon

Instructions

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.
2. Preheat the oven to 200°C
3. Pat the chicken dry with kitchen paper and leave it out of the fridge 30 minutes before cooking.
4. Make slits in the front part of the breast of this chicken and insert half the frozen discs of Boursin cheese inside each part of the breast.
5. Insert the whole peeled onion and the garlic inside the bird's cavity and then lift the skin from the breast away from the bird
6. Season the butter with salt and pepper, then rub the butter under the skin and all over the outside of the bird. Season with more salt and pepper.r
7. Prepare the bacon lattice on a board, and I used the online guide from Taste of Home  (Google Taste of Home bacon lattice), or if you prefer, cover up the chicken with bacon and don’t worry about the lattice faff!
8. Place the lattice over the breast side of the chicken. You can wrap some bacon around the wings to prevent them from burning.g
9. Place the chicken on a roasting tray and roast for 1-hour, basting halfway with the juices.
10. Meanwhile, steam or boil the potatoes for 10 minutes, drain and leave in the colander to air dr. y
11. Give the potatoes a good shake-up, so they get a fluffiness about them 
12. 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
13. 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
14. To check the chicken is cooked, pierce between the thigh and breast with a knife. If the juices run clear, it is cooked but if still pink, return to the oven for a further 10 minutes
15. Remove chicken from the roasting tin onto your serving platter and rest for 10 minutes before carving
16. Serve with the crisp golden roasties and charred Brussels sprouts
17. Enjoy!