Goat Cheese, Sun Dried Tomato, and Basil Stuffed Chicken
Author: Heather Tullos
Prep time:
Cook time:
Total time:
Serves: 6-8
Roasted chicken inspired by the flavors of Chicken Bryan. Stuffed with basil butter, goat cheese, sun dried tomatoes, and lemons, this whole roaster is perfectly moist and totally delicious.
Ingredients
1 (5-6 pound) whole chicken
¼ cup unsalted butter, softened
¼ cup fresh basil, finely chopped
4 ounces plain goat cheese, softened
¼ cup sun dried tomatoes packed in oil, coarsely chopped
coarse salt and pepper to taste
1 lemon, cut into quarters
Instructions
Preheat the oven to 425,
Remove anything that might be lurking inside the chicken. This will vary based on where/what brand you buy. Just make sure there are no packages or organs (sorry) stuffed in there! Rinse the bird and pat dry with paper towels. Place the chicken in a roasting pan or baking dish. Gently lift the skin away from the mean all the way around -- on the breasts, legs, and thighs. Be careful not to tear the skin. You just want to be able to run your hand underneath.
Prepare the "stuffing". In a small bowl use the back of a fork to smash the butter and basil together until it is evenly combined. In another small bowl do the same with the goat cheese and sun dried tomatoes.
Scoop up a little of the basil butter blend at a time and stuff it under the skin on all sides of the chicken. Place a hand on the outside skin where you stuffed the butter and massage it gently to spread it around. Use all the butter, saving just a bit to rub all over the outside skin as well.
Repeat the process with the goat cheese blend (but don't rub the outside skin with the cheese; it will burn).
Sprinkle the outside of the chicken all over with salt and pepper.
Place it in the pan breast-side down.
Stuff the lemon slices inside the chicken.
Cook time will vary just slightly, depending on the size of your bird. **See note.**
Once the chicken is cooked through, let it rest for a few minutes before slicing and serving.
Notes
Average cook time for a roasted chicken is going to be about 20 minutes per pound, with an extra 20 minutes tacked onto the end. I cooked my 5½ pound bird for 2 hours and 30 minutes. Be sure to check the temperature at the thickest part of the breast. For chicken you are looking for 160-165°F.
Recipe by Sugar Dish Me at https://www.sugardishme.com/goat-cheese-sun-dried-tomato-basil-stuffed-chicken/