“Chicken? I could eat some chicken.”
FRIENDS. Gosh, I love it.
Remember that episode?
Watch this clip. Please, just watch it.
And just so we’re clear, I’m totes a Monica. Just in case there was a misunderstanding.
I like to think Monica would be quite proud of this chicken.
It’s super simple, really. Mix some tangy goat cheese with some herbs and get a chicken and stuff your little heart out.
And if you wanna be like me, sing while doing it.
Better yet, make up the song lyrics as you go. Like I did.
I won’t get into detail on that one.
I will say, however, that stuffing this chicken was one of the most fun (and rewarding)
experiences I’ve had in the kitchen. And that’s saying something. Sort of.
The tangy, melty goat cheese; the crispy, flavorful skin… it’s a beautiful thing.
If you wanna be extra special and cool,
stuff this chicken also with chopped tomatoes and artichoke hearts and serve it over rice and roasted peppers.
You’ll love it; I promise.
Monica Geller-Bing (BING SO CUTE) would.
Goat Cheese Stuffed Roasted Chicken
adapted from How Sweet Eats
1 3-4 lb whole chicken, giblets removed
4 ounces goat cheese
1/4 teaspoon dried basil, room temperature
1/4 teaspoon dried oregano
1/8 teaspoon garlic salt
1 15-ounce can artichoke hearts, drained and chopped
1 15-ounce can petite diced tomatoes, drained
2 tablespoons extra virgin olive oil
salt and pepper
1. Preheat the oven to 425 degrees. Clear your countertop for the chicken action. Coat chicken in olive oil and salt and pepper. Place in a small baking dish (see Jessica’s for a good idea of one). Combine goat cheese, basil, oregano, and garlic salt. Reserve 1-2 tablespoons of this mixture, and stuff the rest of it under the skin above the breast, pressing it as far back as the thighs. Get in there (yeah, yeah).
2. Combine tomatoes, artichoke hearts, and reserved goat cheese mixture. Stuff this into the cavity of the chicken.
3. Place chicken in the oven and roast for 60-75 minutes or until the chicken reaches 180 degrees. Let it rest 30 minutes before carving.
“Wow, Monica, this meal looks delicious!”