Whole Roasted Chicken with Goat Cheese and Sage

  • Servings: 4

Source: Martha Stewart Living, January 2004


  • 1 (3 1/2-pound) roasting chicken
  • 4 ounces goat cheese
  • 10 to 12 whole fresh sage leaves
  • 1 bunch fresh herbs, such as flat-leaf parsley, basil, and chervil, plus more for garnish
  • Coarse salt and freshly ground pepper
  • 8 small white onions, peeled
  • 8 shallots, peeled
  • 4 garlic cloves, peeled
  • 3 tablespoons unsalted butter, melted
  • 1 pound carrots, cut on an angle into 1/2-inch-thick slices
  • 1 pound parsnips, cut on an angle into 1/2-inch-thick slices
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degrees. With your fingers, loosen the skin on the chicken breast. Cut the goat cheese into 4 1/2-inch-thick rounds. Carefully place rounds in a decorative pattern under skin, and press a sage leaf into each round.

  2. Stuff chicken with herbs, and truss with kitchen twine. Season with salt and pepper. Place on a rack in a roasting pan. Surround chicken with onions, shallots, and garlic.

  3. Roast, uncovered, and basting occasionally with melted butter, until chicken is cooked through, 1 hour to 1 hour and 20 minutes.

  4. Place carrots and parsnips on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Transfer to oven, and roast until tender, about 1 hour. Serve chicken with vegetables; garnish with herbs.


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