Homemade Boursin roast chicken

Easy garlic and herb cream cheese roast chicken

  • serves 4
  • Easy

Putting a thick layer of homemade herb and garlic flavoured soft cheese under the skin will keep the breasts succulent and juicy. Don't forget to slather some on top to give the skin a beautiful finish. Serve with fresh seasonal veg!


Try this twist on a roast chicken, or make our classic roast chicken recipe here.



  • whole chicken 1, medium (about 1.5kg)
  • soft cheese 150g

  • garlic 3, cloves
  • chives a bunch, finely sliced
  • parsley a small bunch, finely chopped
  • lemon 1/2, juiced
  • olive oil


  • Step 1

    Take the chicken out of the fridge an hour before you want to start cooking. Heat the oven to 200C/fan 180C/gas 6. Mix the cheese, garlic, chives, parsley, a squeeze of lemon and a good grind of black pepper.

  • Step 2

    Ease the skin away from the breast using your hand, so you end up with a large pocket between the skin and breast. Take 2/3 of the cheese mixture and spread it underneath the skin, so you have a thick, even layer. Spread the remaining cheese mix all over the chicken and put the squeezed lemon half in the cavity. Season the bird generously with salt and pepper and drizzle with olive oil.

  • Step 3

    Roast in the oven for 1-1¼ hours, basting every 20 minutes until the juices run clear and the skin is deep golden.

Nutritional Information

  • Kcals 492
  • Fat 32g
  • Saturates 12.2g
  • Carbs 1.9g
  • Sugars 1.5g
  • Fibre 0.9g
  • Protein 48.8g
  • Salt 0.6g