Goat Cheese Roasted Chicken.
I gotta tell you about this crazy thing I did this weekend.
I mean, I do this every weekend, just not THIS crazy.
I stuffed some goat cheese under my chicken skin. cah. razy.
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.
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.
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
- 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
- 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.
Did you make this recipe?
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106 Comments on “Goat Cheese Roasted Chicken.”
Sunday blues are all too familiar to me :( I love anything with goat cheese!!
Roasted chicken just got one billion times better…I didn’t even know that was possible.
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.
Wholly , molly ! Here is what I will eat for lunch today! Yummmmmmmmy !!!!
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.
I don’t think it’s so easy to “just buy a goat” for most people.
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.
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!
You are so weird but i love it.
I get the Sunday blues, too, like I didn’t do all my homework!
And, girl, you ARE cahrazy, but what a brilliant idea with the chevre.
Goat cheese under the skin sounds so much better than butter! Great idea!
I am drooling at work. This sounds amazing. Especially with cold weather around the corner. My dear, you have outdone yourself.
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.
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!
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. :-)
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!
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!
Made it tonight on top of carrots, onions and sweet potatoes and it was Amazing!!
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
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! :)
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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!
What kind of goat cheese did you use? A more feta-y flavor and consistency, or creamier and less pungent chèvre? Thanks!
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!
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Deeeeeeelicious!! Loved the goat cheese but also just love this method of roasting chickens. I’ve taken up roasting one a week and they come out perfect every time!
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the recipe turned out great . I cooked it too the T of what she directed , but , I did , add small red potatoes. and , my herbs were surrounded around garlic. never in my life . Have I tried goat cheese. this was the first time in 41 years. I really liked it but I also wonder if theres different types of goat cheese?
anyway , thanks for sharing your recipe. another great new recipe for my family .
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Wow! I thought I was the only one. The only good thing about Covid-19 is I lose track of the days so I’m able to avoid the old Sunday blues. I’m also cooking and baking a lot more and finding great recipes such as the chicken with goat cheese. I’ve been cooking for over 60 years and love to find new recipes to try. Can’t wait to use this one.
In my entire life (I’m 79) I do not remember a more succulent soft wonderful flavorful meal. I ate 1/2 of a 5 # chicken and I’m digesting it now. The cheese adds a marvelous flavor!!! Thank you for your recipe! This will become a regular event in out home. I took the liberty to up the garlic to 5 cloves and added 1/3 of a red onion.