MASCARPONE ROASTED CHICKEN

Pre-heat the oven to 200C.

To make the mascarpone mixture combine 250g of cheese with juice and zest of 2 lemons, 2 minced garlic cloves, a generous sprinkle of salt, the mixture of crushed peppercorns and dried herbs de Provence.

Now the mission is to get the mixture under the chicken’s skin without ripping it…Start from the bottom, finding any gaps between the flesh and the skin or making small cuts with a knife. Carefully slide your hand under the skin and gradually make your way into the thighs, wings and the breast; you might have to make an extra cut to get into the breast area).

Once you have separated the skin from the flesh, you can now made space for the mascarpone mixture. This part is easier as you can just slide a tablespoonful at a time and massage its into all the right places. Use the back of a spoon if you find it easier. Ideally you should not be able to see the flesh as there should be an even layer of mascarpone between the flesh and the skin of the chicken. If the cut at the bottom of the chicken is too wide, you can seal the gap with toothpicks or embrace your inner-surgeon and stitch it up with a non-coloured thread to prevent the mascarpone mixture from seeping out too much. Rub some olive oil all over the outside of the skin and sprinkle generously with more salt.

Make a bouquet garnis of fresh rosemary, thyme and oregano (or any other fresh herbs you have), and place it into the chicken’s cavity together with wedges of one lemon. Place the chicken on a baking tray and roast it in the oven for 1 hour until the skin is golden crisp and the juices run clear.