Roast Glamorgan Chicken with Cheese and Herbs Recipe

Happy St David's day to all my readers!

Though I gave all the recipes for a complete St David's day meal yesterday, I thought I might just give one more recipe for those who want something different.

This time it's a classic roast chicken recipe, but with the twist that this chicken has goat's cheese and herbs stuffed under the skin.

Most typically, lamb or fish such as salmon and sewin (sea trout) are served on St David's day, but chicken is so cheap, particularly if you are on a budget, that I could not resist adding this recipe as a little extract for all my loyal readers:

Roast Glamorgan Chicken with Cheese and Herbs

Serves: 4

Ingredients:

1 Glamorgan chicken (about 2.5kg [5 1/2 lbs])

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, finely chopped

75g soft goat's cheese

finely-grated zest of 1 lemon

Anglesey sea salt

black pepper, to taste

Method:

Thoroughly wash the chicken and dry inside and out.

In a bowl, combine the cheese and herbs with the lemon zest. Divide the meat into two portions and shape the two pieces into sausages.

Set the chicken on a chopping board, then ease your fingers between the skin and the breast to form a pocket. Stuff the cheese and herb mixture into the pocket you just made, drawing the skin of the chicken over the top. 

Press the cheese mixture down to the shape of the chicken then season liberally with sea salt and black pepper. 

Sit the bird on a roasting tin then transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for 20 minutes per 500g (18 minutes per lb) plus 30 minutes.

Allow the bird to rest for at least 20 minutes (covered with foil) before carving.

For many more Welsh recipes, why not visit the Celtnet recipes from Wales pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day recipes and history page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:

Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme
Roast Glamorgan Chicken with Cheese and Herbs

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)