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Recipe: Mascarpone roasted chicken

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There’s millions of ways to roast a chicken but we think a recipe where cheese is involved probably takes the cake…or cheesecake in this case.

Tuck into this sumptuous mascarpone roasted chicken recipe as the centrepiece of our Amelie inspired feast, dreamt up by the ever-inspiring Alissa Timoshinka, founder of film and food-obsessed supper club, Kino Vino. Browse her dinner party tips and four other recipes as part of the feast here.

Mascarpone Roasted Chicken Recipe:

Images by Joe Woodhouse, styling by Olia Hercules.

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ingredients

250g mascarpone
2 lemons, juice and zest, plus 1 more cut into wedges
2 gloves of garlic, minced
Dried mix of herb de Provence
Maldon salt
Toasted and crushed peppercorns
1 medium free range chicken
Olive oil
Fresh rosemary, thyme and oregano

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Pre-heat the oven to 200C.

2.

To make the mascarpone mixture combine 250g of cheese with juice and zest of 2 lemons, 2 minced garlic cloves, a generous sprinkle of salt, the mixture of crushed peppercorns and dried herbs de Provence.

3.

Now the mission is to get the mixture under the chicken’s skin without ripping it…Start from the bottom, finding any gaps between the flesh and the skin or making small cuts with a knife. Carefully slide your hand under the skin and gradually make your way into the thighs, wings and the breast; you might have to make an extra cut to get into the breast area).

4.

Once you have separated the skin from the flesh, you can now made space for the mascarpone mixture. This part is easier as you can just slide a tablespoonful at a time and massage its into all the right places. Use the back of a spoon if you find it easier. Ideally you should not be able to see the flesh as there should be an even layer of mascarpone between the flesh and the skin of the chicken. If the cut at the bottom of the chicken is too wide, you can seal the gap with toothpicks or embrace your inner-surgeon and stitch it up with a non-coloured thread to prevent the mascarpone mixture from seeping out too much. Rub some olive oil all over the outside of the skin and sprinkle generously with more salt.

5.

Make a bouquet garnis of fresh rosemary, thyme and oregano (or any other fresh herbs you have), and place it into the chicken’s cavity together with wedges of one lemon. Place the chicken on a baking tray and roast it in the oven for 1 hour until the skin is golden crisp and the juices run clear.

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ingredients

250g mascarpone
2 lemons, juice and zest, plus 1 more cut into wedges
2 gloves of garlic, minced
Dried mix of herb de Provence
Maldon salt
Toasted and crushed peppercorns
1 medium free range chicken
Olive oil
Fresh rosemary, thyme and oregano

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Pre-heat the oven to 200C.

2.

To make the mascarpone mixture combine 250g of cheese with juice and zest of 2 lemons, 2 minced garlic cloves, a generous sprinkle of salt, the mixture of crushed peppercorns and dried herbs de Provence.

3.

Now the mission is to get the mixture under the chicken’s skin without ripping it…Start from the bottom, finding any gaps between the flesh and the skin or making small cuts with a knife. Carefully slide your hand under the skin and gradually make your way into the thighs, wings and the breast; you might have to make an extra cut to get into the breast area).

4.

Once you have separated the skin from the flesh, you can now made space for the mascarpone mixture. This part is easier as you can just slide a tablespoonful at a time and massage its into all the right places. Use the back of a spoon if you find it easier. Ideally you should not be able to see the flesh as there should be an even layer of mascarpone between the flesh and the skin of the chicken. If the cut at the bottom of the chicken is too wide, you can seal the gap with toothpicks or embrace your inner-surgeon and stitch it up with a non-coloured thread to prevent the mascarpone mixture from seeping out too much. Rub some olive oil all over the outside of the skin and sprinkle generously with more salt.

5.

Make a bouquet garnis of fresh rosemary, thyme and oregano (or any other fresh herbs you have), and place it into the chicken’s cavity together with wedges of one lemon. Place the chicken on a baking tray and roast it in the oven for 1 hour until the skin is golden crisp and the juices run clear.

SHOW MORE
SHOW LESS

There’s millions of ways to roast a chicken but we think a recipe where cheese is involved probably takes the cake…or cheesecake in this case.

Tuck into this sumptuous mascarpone roasted chicken recipe as the centrepiece of our Amelie inspired feast, dreamt up by the ever-inspiring Alissa Timoshinka, founder of film and food-obsessed supper club, Kino Vino. Browse her dinner party tips and four other recipes as part of the feast here.

Mascarpone Roasted Chicken Recipe:

1.

Pre-heat the oven to 200C.

2.

To make the mascarpone mixture combine 250g of cheese with juice and zest of 2 lemons, 2 minced garlic cloves, a generous sprinkle of salt, the mixture of crushed peppercorns and dried herbs de Provence.

3.

Now the mission is to get the mixture under the chicken’s skin without ripping it…Start from the bottom, finding any gaps between the flesh and the skin or making small cuts with a knife. Carefully slide your hand under the skin and gradually make your way into the thighs, wings and the breast; you might have to make an extra cut to get into the breast area).

4.

Once you have separated the skin from the flesh, you can now made space for the mascarpone mixture. This part is easier as you can just slide a tablespoonful at a time and massage its into all the right places. Use the back of a spoon if you find it easier. Ideally you should not be able to see the flesh as there should be an even layer of mascarpone between the flesh and the skin of the chicken. If the cut at the bottom of the chicken is too wide, you can seal the gap with toothpicks or embrace your inner-surgeon and stitch it up with a non-coloured thread to prevent the mascarpone mixture from seeping out too much. Rub some olive oil all over the outside of the skin and sprinkle generously with more salt.

5.

Make a bouquet garnis of fresh rosemary, thyme and oregano (or any other fresh herbs you have), and place it into the chicken’s cavity together with wedges of one lemon. Place the chicken on a baking tray and roast it in the oven for 1 hour until the skin is golden crisp and the juices run clear.

SHOW MORE
SHOW LESS
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Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

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