8ouncesgoat cheese,slightly softened to room temperature
1bulb garlic,top cut off
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.