Ingredients

1 large chicken

2 leeks,finley chopped

1 onion, finely chopped

100g butter

3 tbsp fresh mixed herbs (chopped)

150g soft goat's cheese

4 tbsp parmesan, grated

75g fresh breadcrumbs

olive oil

Method

Preheat the oven to 200C/gas 6/fan 180C.

Saute the leeks and onion in a knob of butter, season and leave to cool.

Place the breadcrumbs, remaining butter, herbs, parmesan and goat's cheese in a blender with the leeks and onion. Blitz to a paste.

Gently ease the skin over the breast away from the flesh and push in the paste.

Pull the skin back into place and seal with cocktail sticks.

Place the chicken in a roasting tin or chicken brick.

Brush the chicken with oil and season.

Cook the chicken for about 90 minutes, basting each half hour with the juices.

Ensure the chicken is cooked through before serving with buttered new potatoes and seasonal vegetables.

Cooks Comments and Tips

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