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Charlotte's Boursin Roasted Chicken (Emeril Lagasse) Recipe

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Charlotte's Boursin Roasted Chicken (Emeril Lagasse)
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Ingredients
4
Count
Nutrition
1018
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  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. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
  3. Place the roasting pan in the center of the oven. 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. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
  4. Remove the pan from the oven and turn the chicken over so the back is now facing up. 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. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
  5. Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
  6. Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
  7. Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1018.02 Kcal (4262 kJ)
Calories from fat 645 Kcal
% Daily Value*
Total Fat 71.67g 110%
Cholesterol 408.15mg 136%
Sodium 319.86mg 13%
Potassium 913.96mg 19%
Total Carbs 4.68g 2%
Sugars 0.14g 1%
Dietary Fiber 0.28g 1%
Protein 82.48g 165%
Vitamin C 18mg 30%
Iron 4.8mg 27%
Calcium 75.5mg 8%
Amount Per 100 g
Calories 216.06 Kcal (905 kJ)
Calories from fat 136.89 Kcal
% Daily Value*
Total Fat 15.21g 110%
Cholesterol 86.62mg 136%
Sodium 67.89mg 13%
Potassium 193.97mg 19%
Total Carbs 0.99g 2%
Sugars 0.03g 1%
Dietary Fiber 0.06g 1%
Protein 17.51g 165%
Vitamin C 3.8mg 30%
Iron 1mg 27%
Calcium 16mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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