Recipe of the Week ~ Boursin Chicken

I can't believe I haven't shared this recipe with you before! In fact I just did a quick run through of past recipe posts just to make sure. And to my surprise Boursin Chicken wasn't there.

DH loves roasted chicken and so I'm always keeping an eye out for new recipes. When we were first married I was so nervous about cooking a whole chicken, who am I kidding I'm still nervous about it. There is such a fine line between juicy and overcooked. Plus when you consider the fact that the breast cooks so much faster than the leg and wings its enough to make a girl call it quits and pick up a rotisserie chicken and just reheat for dinner. Well God bless DH he has happily eaten more than his fare share of overcooked and undercooked meals. Only on the rarest (snicker snicker) occasions has he asked that something be cooked a little longer. Get it rare and rare? okay, it's kinda funny admit it!

Well never fear, THIS is the recipe for you! There are basically only two ingredients and although the cooking directions are rather specific if you follow them closely I assure you that your chicken will turn out perfectly!

When I made this last week I paired it with roasted sweet potatoes and sauteed broccolini. Both turned out great and I'd highly recommend them.

Boursin Chicken
Serves 2-4


1 TBS olive oil
1 (3 1/2 - 4 lbs) Whole Chicken (I like the organic ones, they are smaller and have more flavor)
2 pkg. Boursin Cheese, garlic and fine herb flavor
salt & pepper


Pre-heat oven to 400 degrees and coat the bottom of a roasting pan or baking dish with the olive oil. Rinse chicken with cold water and pat dry. Season well inside and out with salt and pepper. Place one whole block of Boursin Cheese inside the cavity of the chicken.


Cut the remaining Boursin Cheese block into fourths and pat 1 quarter of the cheese over the breasts. Allow remaining cheese to sit out. Place chicken (breast side up) in center of the oven and bake for 10 minutes. Remove and spread melted cheese over the breasts. Return to oven and cook for 25 mins. 


Remove chicken and flip so back side is up. Cover backside with melted cheese from inside the cavity. Return to oven and cook for 25 minutes.


Reduce heat to 375 degrees and flip chicken over again (breast side up). Cook for 15-30 mins or until internal temp is 160 degrees and the juices run clear.


Transfer chicken to carving board, cover with aluminum foil and let rest for 5-10 mins while making the cheese sauce. Once rested carve and serve with cheese sauce


Cheese Sauce:
Remove and discard chicken grease/fat from the roasting pan/dish. Add 2 TBS hot water and the remaining Boursin Cheese. Mix until desired consistency.

Enjoy!

Cheers, 
Ouiser