Camembert Roast Chicken – a delicious recipe with camembert cheese, marjoram, parsley, rosemary, thyme, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 180dc. Stuff chicken with cheese and herbs.
2
Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer.
3
Remove chicken to a serving platter and cover to keep warm.
4
Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse.
5
Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken.
6
Serve slices of chicken with potatoes and steamed vegetables.
170
kcal
Calories
11
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 125 g camembert cheese, 1 sprig marjoram, 1 sprig parsley, 1 sprig rosemary, and more.
Yes, Camembert Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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