Camembert Roast Chicken
Elevate your roast chicken game with this indulgent Camembert Roast Chicken recipe, a show-stopping centerpiece perfect for cozy family dinners or special occasions. This dish combines the crispy perfection of oven-roasted chicken with the creamy decadence of Camembert cheese tucked under the skin, infusing every juicy bite with rich, melty flavor. Enhanced with aromatic garlic, fresh thyme, and zesty lemon, the chicken bakes atop a bed of tender baby potatoes, carrots, and onions for an all-in-one meal that’s as beautiful as it is delicious. Finished with a final flourish of golden-baked Camembert and buttery roasted vegetables, this easy yet elegant recipe is guaranteed to wow your taste buds. Prep time is just 20 minutes, making it a surprisingly stress-free way to add gourmet flair to your table.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 1 8 oz wheel of Camembert cheese
- 4 garlic cloves
- 6 sprigs fresh thyme
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1.5 lbs baby potatoes
- 4 carrots
- 1 onion
Instructions
Preheat your oven to 375°F (190°C).
Remove the chicken’s giblets if present and pat the chicken dry with paper towels. Sprinkle the inside cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut the lemon into quarters and insert them into the chicken cavity along with 2 thyme sprigs and 2 garlic cloves (lightly smashed).
Carefully loosen the skin over the chicken breast by sliding your fingers under it. Spread 2 tablespoons of softened Camembert cheese evenly under the loosened skin on both sides of the breast.
Rub the outside of the chicken with 2 tablespoons of olive oil, the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the chicken in a roasting pan or oven-safe skillet breast-side up.
Chop the baby potatoes, carrots, and onion into large chunks and toss them in a bowl with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Spread the vegetables around the chicken in the roasting pan.
Bake the chicken for 1 hour in the preheated oven.
After 1 hour, remove the chicken from the oven and place chunks of the remaining Camembert cheese on top of the breast. Add the butter in small pieces around the vegetables.
Return the chicken to the oven and bake for an additional 20-30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) in the thickest part of the breast and the Camembert is melted and golden.
Let the chicken rest for 10 minutes before carving. Serve alongside the roasted vegetables and any pan drippings for an extra layer of flavor.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
