Nothing beats the simplicity of a good roast chicken, with its salty, crispy skin, moist breast meat and tender dark meat (my favourite!).
This particular recipe is so simple and delicious. The carrots and shallots add lovely sweetness along with the garlic that became soft and sweet, the fragrant rosemary... and extra saltiness and also creaminess from the goat's cheese. Ah, so good!
The original recipe calls for Dutch carrots and French shallots, but I just used the regular kinds. I also added cubes of pancetta and I don't think I need any explanations for adding extra deliciousness. Right?
Serve with lemony couscous with chickpeas and well-chilled Riesling, and I am on my way to a delightful evening...
Roast Chicken with Goat's Cheese
Recipe by Stéphane Reynaud
1 free-range chicken
6 Dutch carrots
6 French shallots
6 garlic cloves
100 ml olive oil
1 tablespoon dried rosemary
1 fresh Sainte-Maure goat's cheese
salt and pepper
Preheat the oven to 160 C. Cut the chicken into 8 portions (thighs, drumsticks, breasts and wings). Peel the carrots. Place the chicken in a roasting tin with the whole carrots, shallots and garlic cloves in their skins, drizzle with olive oil, sprinkle with rosemary.
Bake for 45 minutes, basting the chicken regularly with its juices. Crumble the cheese over the chicken and bake for a further 15 minutes. Season and serve from the roasting tin.