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Roast chicken with Boursin stuffing


  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the parsnips, sweet potatoes, leeks and chats with oil and seasonings. Cook in the oven for 20 mins, tossing once.
  • Mash the cheese and stuff under the skin of the chicken pieces. Then place the chicken on top of the vegies, season, squeeze lemon juice over and sprinkle with a little fresh oil. Pour a little stock over the vegies and cook in the oven for about 35-40 mins, adding a little more stock if needed and covering with foil if browning too quickly.
  • Serve on individual plates with a simple green salad on the side.


  • 4 parsnips, peeled & cut into 4
  • 2 sweet potatoes, peeled & cut into thick slices
  • 2 leeks, cleaned & cut into thick slices
  • 6 chats (baby potatoes), halved
  • olive oil
  • sea salt & freshly ground pepper
  • 1-2 packets Boursin cheese (or any flavoured soft cream cheese)
  • 1 whole chicken, portioned with skin on
  • juice of 1 lemon
  • chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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