-
1
Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.
-
2
Rinse the chicken well under cold running water and pat dry with paper towels.
-
3
Season the chicken well, inside and out, with salt and pepper.
-
4
Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken.
-
5
Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken.
-
6
Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
-
7
Place the roasting pan in the center of the oven.
-
8
After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken.
-
9
Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
-
10
Remove the pan from the oven and turn the chicken over so the back is now facing up.
-
11
A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken.
-
12
Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
-
13
Remove the pan from the oven one more time.
-
14
Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up.
-
15
Continue to cook until the chicken is done, 20 to 30 more minutes.
-
16
Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
-
17
Remove the chicken from the oven and transfer to a platter or cutting board.
-
18
Set aside, loosely covered with aluminum foil.
-
19
Carefully remove and discard as much rendered fat from the roasting pan as possible.
-
20
Add 1/2 cup hot water and the remaining cheese to the roasting pan.
-
21
Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
-
22
Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter.
-
23
Add the juices to the roasting pan and mix well with the Boursin, drippings, and water.
-
24
Serve the sauce spooned over the carved chicken.
