Blue cheese chicken

Blue cheese chicken



  • salt
  • Olive oil
  • 250
  • 50
    blue cheese
  • Handful Fresh Rosemary
  • 1
    whole chicken
  • Baby potatoes
  • Handful Thyme


1. Finely chop the Rosemary and Thyme. Mix with a tablespoon of salt.
2. Gently lift the skin of the chicken away from meat, and shovel most of the herb mix between the skin and the meat. Some people may think rubbing the herbs under the skin is finicky but it crisps up and seasons the skin beautifully.
3. Cover the chicken with olive oil. Rub the rest of the herb mix onto it.
4. Place breast-up in pan in a 200 degree oven for 5 minutes. Turn the chicken and cook for another 5 minutes. Turn the chicken again (breast up), place all the baby potatoes around it and cook for around 80 minutes.
5. While the chicken is cooking, place the cream into a pan on a hot plate, careful not to boil the cream. Once the cream is hot, break up the blue cheese and mix well into the cream. It helps to have the heat on, but be sure the cream doesn't boil. Don't be tempted to use an entire block of blue cheese (100g), it will overpower the sauce.
6. Check the chicken at 80 minutes to see if it is nearly done. You need to do the next step when it is about 20 minutes away from cooked, but be careful not to overcook and dry the chicken.
7. When the chicken is about 20 minutes from done, take it out of the oven and drain away ALL the fat in the pan (I usually take the chicken and potatoes out the pan to do this).
8. Replace the chicken and potatoes into the pan, pour the cream/blue cheese sauce over the chicken which will run down into the potatoes, put back in the oven for the final 20 minutes.
9. Remove chicken from Oven. Place potatoes in a separate bowl, and move chicken to the carving board.
10. Stir the left over cream/blue cheese sauce in the pan and pour into the potato bowl. Carve the chicken and serve. The sauce amongst the potatoes is excellent to spoon over chicken once served.
Serve with some roast veg or salad.



Rolled chicken

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