Poulet Rôti - French Roast Chicken Recipe | Boursin Cheese
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Recipe

Poulet Rôti – French Roast Chicken

with Boursin Garlic & Herbs

Host like a French – Poulet rôti with Boursin Cheese and stone fruits, created by our favourite chef Manon Lagrève. We love to add fruits to our roasts in my family, and another tip is to stuff your chicken with Boursin to make the meat even more tender and juicy (tip from Manon’s Maman!) A perfect showstopper for a family dinner or day date with friends this summer. Bon appétit!

View the Ingredients List

  • Level easy

  • Prep time 15 MIN

  • Cook time 75 MIN

  • Total time 90 MIN

Directions

Your Turn To Create

For Poulet Rôti
  • Pre heat the oven to 180°C.
  • Season the inside of the chicken with the salt and pepper. Thinly chop one of the onions then mix it with the Boursin in a bowl. Stuff the chicken with the Boursin and use some kitchen string to close off the bottom of the chicken (to ensure the stuffing stays in).
  • Brush the chicken with the soften butter, season again with salt and pepper and place on large roasting tin with the stone fruits.
  • Quarter the rest of the onions, crush the garlic and add them around the chicken with the water, rosemary and laurel.
  • Cook the chicken for 1h to 1h15min (depending on how big your chicken is). Bath it with the juice every 20 minutes and don’t hesitate to cover it with tinfoil if it browns too much.
  • Remove the meat from the carcass and serve the chicken sliced with the Boursin mixture and stoned fruits. Drizzle with juices.
  • Serves 6

  • 1.5kg organic farm chicken

  • 4 yellow onions

  • 2 tbsp soften salted butter

  • 6 garlic cloves

  • 2 sprigs of rosemary

  • 1 laurel leaf

  • 1 tbsp salt

  • 1 tbsp ground black pepper

  • 100ml water

  • 150g Boursin Garlic & Herbs

  • 3 large, ripened peaches, plumbs, apricots, cherries

  • 2 tbsp maple syrup

  • 1/4 tsp salt

  • 1/4 ground pepper

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