Whole Roasted Chicken with Goat Cheese and Sage
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
- 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.
- 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.
- Roast, uncovered, and basting occasionally with melted butter, until chicken is cooked through, 1 hour to 1 hour and 20 minutes.
- 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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