Roast chicken stuffed with Herby Cream Cheese

It's been to far to warm here in Brighton for a traditional Sunday Roast so I opted for something a bit more summery and a little less taxing and something with chicken came to mind.
Now I am always the first to voice my utter disgust at the pairing of 'chicken' and 'cheese' bloody horrible combination if you ask me. It reminds me of that vile creation of smothered chicken (chicken covered in BBQ sauce and cheddar then microwaved) they always offer at places like 'Harvester' but something like a cool crumbly ricotta or smooth creamy mozzarella is actually a rather delicious accompaniment to a chook.
So I came up with the idea of separating the skin from the bird and putting a rather lovely mixture of cream cheese, garlic and some fresh herbs in there before covering the whole thing in Piri piri oil that I bought back from Portugal and a bit of butter and roasting in the oven with some lovely big tomatoes kindly donated to me by a friend from her garden.


I would like to point out that the chicken I used was free range and organic and I really do believe that it's worth spending that extra bit of cash.


Hello delicious little chicken.......


I served my chicken with salad, buttered new potatoes, fried hallomi and a blob of mayonnaise before covering it all in pepper.

It really was a very juicy bird and you couldn't taste the cream cheese just all the lovely herbs and chill kick from the piri piri, I recommend you try this dish as I think it's great for Summer and you get lot's of lovely leftovers for sandwiches, salads, stocks and soups.