Roasted Chicken with Herbed Goat Cheese

When I roast a chicken it tends to be in the oven anywhere from 75 minutes to 85 minutes, depending on size. Then factoring in rest time, it’s not the quickest meal…but it’s the best way to cook chicken.

When I came across this goat cheese roasted chicken recipe, at first I thought “how come I didn’t think of this?” and then quickly noted to make it this week.

Kaili gets out of school at 3:45 and once we walk home it’s after 4:00. Knowing I didn’t want to spend much time prepping the dish, I went ahead and bought herbed goat cheese. I put a head of garlic and some lemon in the cavity of the chicken and shoved as much goat cheese as I could under the skin. A drizzle of olive oil and a shower of salt, I had it in the oven before I left to pick her up. Normally this wouldn’t work if the husband wasn’t home, hello…not trying to burn the house down. But since he was, it worked out great.

Averi was eating it as I cut it up, I had to slap her little hands away. Kaili gobbled it up but demanded more salt and after dinner we didn’t have much left over.

Such an easy and delicious meal!


Recipe adapted from: How Sweet It Is

Poulet Roti { roast chicken with herb butter }

Poulet Roti – That’s Roast Chicken, numbnuts! And if you can’t properly roast a damn chicken then you are one helpless, hopeless, sorry-ass bivalve in an apron. Take that apron off, wrap it around your neck, and hang yourself. You do not deserve to wear the proud garment of the generations of hardworking, dedicated cooks. Turn in those clogs, too. – Anthony Bourdain

Now days it’s so easy to grab a roasted chicken at any local grocery store but for close to the same price to can do it yourself and it’s SO much better.  Most recipes and chefs will tell you to truss the chicken but if I am being honest, I never do and it works out just fine. Just be gentile when you are loosening the skin for the butter. You want that herbalicious goodness to soak into the meat.

Roasting a chicken is practically foolproof but if you are worried about your chicken being undercooked you can easily stick an instant-read meat thermometer in the fat part of the thigh. Now get cooking, because this is finger licken’ good.


4 tablespoons unsalted butter, room temperature

1 teaspoon chopped fresh parsley plus 3 large sprigs

1 teaspoon chopped fresh thyme plus 3 large sprigs

1 teaspoon chopped fresh rosemary plus 3 small sprigs

pinch of course salt

2 garlic cloves, minced

1 whole chicken, rinsed and patted dry

1 lemon, cut in half


Pre heat oven to 375 degrees

Mix butter, chopped herbs, and pinch of coarse salt in bowl; blend well.

Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs and lemon. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan. Roast at 375 for 30 minutes.

After 30 minutes, crank up the heat to 450 degrees and cook for another 25 minutes. Remove the chicken from the oven and allow to rest for 15 minutes before carving.