I gotta tell you about this crazy thing I did this weekend.

Goat Cheese Roasted Chicken I howsweeteats.com

I mean, I do this every weekend, just not THIS crazy.

So.

I stuffed some goat cheese under my chicken skin. cah. razy.

Goat Cheese Roasted Chicken I howsweeteats.com

It wasn’t my own idea, but a friend mentioned it to me earlier in the week and I knew I had to try it. Because see… I roast a chicken every.single.week. Every week. Even if it’s just me, myself and I. It saves so much time. So much planning. So much effort! And one of the reasons I roast this chicken every weekend, besides just to have for lunches and dinners (okay and even breakfasts) for the week to come… is to beat the Sunday blues.

People.

I am a huge victim of the Sunday blues. Have been ever since I was a kid. Actually, all the way back as far as I can remember? I had the Sunday blues. Pretty sure my mom told me once it’s like genetic or something because my dad gets the same way. But really, there is no other way to describe it, other than, well… blue. It’s not a sadness and it’s not a depression and it’s not an actual upset feeling, but it’s just a BLUE feeling. Though I prefer to think of it as a turquoisey aqua since that is such a pretty color.

Goat Cheese Roasted Chicken I howsweeteats.com

Even if my weekend stunk, even if it was boring, even if I’m throwing a party on Monday, I still get a little blue on Sunday night. If my weekend was awesome, my blueness is about ten thousand shades deeper. And the craziest thing is that I love what I do and I love what I get to do every single day, including on Monday. And I really like sleep, so obviously I really like sleeping on Sunday nights. But I still get the wah-wah-wah-Sundays-stink face on. Whyyyy must the weekend end? Why must I do something other than lay on the couch? Why does it feel like cheating if I’m shopping any other day than Saturday or Sunday? Why don’t tacos taste as good as they do on the weekends?

If it wasn’t for constant HBO programming, I think I’d lose my head.  Quite frankly.

So the chicken… I usually roast it on Sunday (occasionally Monday if I had some sort of a life the day before) and immediately pick at some of the skin. So so so good. This always happens; it’s practically a ritual. And while I don’t think I’ll ever tire of a plain roasted chicken, my go-to is simply salt, pepper and olive oil and a slight increase in flavor never hurt anybody. Enter goat cheese. I stuffed that stuff right up under the skin and still roasted the heck out of it. OMG. Life changing. Fantabulous. My pictures do no justice, trust me.

I just know that I should probably buy stock in goat cheese now.

Goat Cheese Roasted Chicken I howsweeteats.com

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Goat Cheese Roasted Chicken

Yield: 1 whole chicken, serves 4-6

Prep Time: 20 minutes

Cook Time: 75 minutes

Total Time: 2 hours (includes resting time before slicing)

Ingredients:

5 pound fresh chicken, giblets removed
8 ounces goat cheese, slightly softened to room temperature
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/2 lemon
1 bulb garlic, top cut off
3-4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Preheat oven to 425 degrees F. Pat chicken completely dry with pap towels.

In a bowl, combine goat cheese with herbs and garlic salt, mixing well until combined. Rub the non-breast side of the chicken with 1-2 tablespoons of olive oil, then sprinkle with salt and pepper. Put that side down in a baking dish or roasting pan. Lift the skin of the chicken above the breast and stuff with goat cheese, pressing it into the thighs and as far back as possible. Rub the outside of the chicken with some goat cheese as well, using up the mixture. Rub with 1-2 tablespoons olive oil and sprinkle with salt and pepper. Stuff the garlic bulb, cloves-facing inward, in the top opening and the lemon, slice-side up, in the bottom opening. It's no biggie if they fall out while roasting!
Roast for 75 minutes, then remove and let rest for 30 minutes before cutting.

To see a full step-by-step tutorial of roasting a chicken, click here.

Goat Cheese Roasted Chicken I howsweeteats.com

So juicy.

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93 Responses to “Goat Cheese Roasted Chicken.”

  1. #
    51
    Ashley @ Wishes and Dishes — September 17, 2012 @ 11:12 pm

    Sunday blues are all too familiar to me :( I love anything with goat cheese!!

    Reply

  2. #
    52
    Amanda @ Once Upon a Recipe — September 18, 2012 @ 12:15 am

    Roasted chicken just got one billion times better…I didn’t even know that was possible.

    Reply

  3. #
    53
    Ross @ TheFaceBaby — September 18, 2012 @ 12:16 am

    The “Sunday turquoisey aquas” has such a more colorful ring to it :o)

    I get this feeling too, but during NFL season it doesn’t kick in until after the early games end. It’s then that I know the weekend is REALLY over. Also reliant on HBO to save the day … thank goodness Boardwalk started back up, otherwise last night would have been truly terrible.

    Oh and Cassie is totally buying chickens and roasting them every week now. Hello cheap lunches – I never thought it could be so easy and provide so much food for the week. I’m stupid. You’re smart. I was wrong. You were right. You’re the best. I’m the worst. You’re very good-looking. I’m not attractive.

    Reply

  4. #
    54
    Vera Zecevic – Cupcakes Garden — September 18, 2012 @ 2:56 am

    Wholly , molly ! Here is what I will eat for lunch today! Yummmmmmmmy !!!!

    Reply

  5. #
    55
    JaanL — September 18, 2012 @ 9:42 am

    Love this, as i love roasted chicken. There is nothing better, ever. Did you know you could just buy a goat. As goat cheese is so simple to make. Take goat milk and simply make yogurt (I use live culture natural yogurt as my starter). Then once its set, just drain it in some cheese cloth. How dry or moist you want it to be is up to you. And then you know there isn’t any extra unwanted stuff added to it.

    Reply

  6. #
    56
    angela@spinachtiger — September 18, 2012 @ 10:34 am

    I roast chicken very frequently, and this I’ll have to try. Sunday blues? I get them too. It’s unexplainable. I think it’s the quiet of the world that bothers me. I like hustle bustle. I like Monday mornings. So I’m not sure how it ever got started.

    Reply

  7. #
    57
    Stefanie @ Sarcastic Cooking — September 18, 2012 @ 10:55 am

    I am totally the same way with Sunday nights! I sometimes think if I don’t go to sleep, Monday will not come as quickly. Yes, I still have the mentality of a small child. I am adding this to my weekend to try list. Brilliant idea gurl!

    Reply

  8. #
    58
    Katie @ Oh Shine On — September 18, 2012 @ 11:45 am

    You are so weird but i love it.

    Reply

  9. #
    59
    Colette — September 18, 2012 @ 12:12 pm

    I get the Sunday blues, too, like I didn’t do all my homework!

    Reply

  10. #
    60
    Colette — September 18, 2012 @ 12:13 pm

    And, girl, you ARE cahrazy, but what a brilliant idea with the chevre.

    Reply

  11. #
    61
    Tracy {Pale Yellow} — September 18, 2012 @ 12:48 pm

    Goat cheese under the skin sounds so much better than butter! Great idea!

    Reply

  12. #
    62
    Natalie @ In Natalie's Shoes — September 18, 2012 @ 12:51 pm

    I am drooling at work. This sounds amazing. Especially with cold weather around the corner. My dear, you have outdone yourself.

    Reply

  13. #
    63
    Niki — September 18, 2012 @ 5:02 pm

    My only “beef” with roast chicken is the state of the oven afterwards.
    I wonder what your take on oven bags might be?
    Last week I recall glancing at the fresh chooks in the supermarket. They beckoned but I foolishly ignored. I will be running towards them gleefully this week. Your recipe looks too good not to try. Ta.

    Reply

  14. #
    64
    Kaylie @ Skinny Muffin — September 18, 2012 @ 6:55 pm

    Hey! I was just wondering how you become inspired and create your own recipes. I really want to get more into making my own recipes but I feel like I have no inspiration and lack creativity. Ideas? Help? Thanks!

    Reply

  15. #
    65
    Donna — September 19, 2012 @ 8:31 am

    Hi Jessica,

    I don’t remember how I stumbled upon your blog (a repin from Pinterest, perhaps?) but I’m so glad I did. I happen to have some goat cheese in the fridge and a chicken on the menu this week – what a great pairing.

    I’m also a Pgh girl; I’m from Hopewell in Beaver County. (And coincidentally, I saw yesterday’s Giant Eagle flyer has roasting chickens BOGO this week, LOL. More chickeny goodness for us all. :-)

    Happy cooking.

    Reply

  16. #
    66
    Laura — September 20, 2012 @ 10:54 am

    I never thought about it much but I get those too. No matter what I did that weekend I always feel like it wasn’t enough. Weird. Oh yeah and I love goat cheese. This looks great!

    Reply

  17. #
    67
    kendra — September 22, 2012 @ 8:36 pm

    I made this for dinner tonight and served it with a beet and goat cheese and candied pecan salad. It was amazing! love your roasting technique…definitely the crispiest skin and most moist / delish chicken I have ever made! thanks!

    Reply

  18. #
    68
    Samantha — September 26, 2012 @ 8:08 pm

    Made it tonight on top of carrots, onions and sweet potatoes and it was Amazing!!

    Reply

  19. #
    69
    Patti — September 27, 2012 @ 4:20 pm

    I made this for a dinner party and my guests freaking lost their minds.

    You don’t know me. but I just adore your blog. xoxoxoox

    Reply

  20. #
    70
    Lisa Pettinato — September 27, 2012 @ 5:20 pm

    OMG this is the best roasted chicken I’ve ever made. It was so moist and the goat cheese gave it an amazing flavor. You ROCK! :)

    Reply

  21. #
    71
    Mary Riddick Stallworth — November 12, 2012 @ 9:30 am

    Made this last night! I had feta cheese on hand so subbed that for the goat cheese and it was to die for. Only my 2nd attempt at a whole chicken and I think my husband fell in love all over again! Thank you so much for the recipe!

    Reply

  22. #
    72
    Alexandra — December 22, 2012 @ 10:11 pm

    What kind of goat cheese did you use? A more feta-y flavor and consistency, or creamier and less pungent chèvre? Thanks!

    Reply

  23. #
    73
    liz — January 12, 2013 @ 11:55 pm

    Question: I’m trying a variation of this this week, but I’m wondering if you roast your chicken on a rack or just straight in the pan on a bed of onions slices, like in your chicken roasting tutorial??? Thanks! Can’t wait to try this!

    Reply

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