Goat Cheese, Sun Dried Tomato, and Basil Stuffed Chicken
Prep time: 
Cook time: 
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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.
  • 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
  1. Preheat the oven to 425,
  2. 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.
  3. 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.
  4. 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.
  5. Repeat the process with the goat cheese blend (but don't rub the outside skin with the cheese; it will burn).
  6. Sprinkle the outside of the chicken all over with salt and pepper.
  7. Place it in the pan breast-side down.
  8. Stuff the lemon slices inside the chicken.
  9. Cook time will vary just slightly, depending on the size of your bird. **See note.**
  10. Once the chicken is cooked through, let it rest for a few minutes before slicing and serving.
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/