1 chicken, rinsed and dried with kitchen towels (I used Bostock Chicken)
sea salt and ground pepper
kitchen string for tying chicken
sprigs of rosemary and bay leaves, optional
Boursin-style cheese stuffing
250 grams cream cheese, at room temperature
2 garlic cloves, crushed
1 teaspoon each sea salt and ground pepper
1 teaspoon dried tarragon
½ teaspoon dried dill
¼ teaspoon dried chilli flakes
Preheat the oven to 180°C fan bake.
Stuffing: Mix all the ingredients together with a fork.
Chicken: Spoon the cheese into the cavity of the chicken, pushing it right to the back to fit it all in.
Tie the legs and wings with string to secure. Tuck in a couple of sprigs of rosemary and bay leaves, if using.
Brush with oil and season with salt and pepper. Place in a baking dish and roast for about 80 minutes or until the juices run clear when the thigh is pierced with a skewer. Baste occasionally with the pan juices.
Rest for 10 minutes then transfer to a board or platter. Serve hot or warm with some of the pan juices poured over. Serves 4–6, depending on the size of the chicken