This is one of my all-time favorite chicken recipes, and I’ve been making it for years. Once you make it, you will never go back to plain roast chicken!

I’m almost always in the mood for roast chicken–when I’m happy, when I’m sad, and when I want to entertain family and friends. I love this recipe because it really dresses up a simple dish. I stuff goat cheese and Herbes de Provence under the skin which adds so much flavor and tenderizes the breast meat. You can also roast winter vegetables like parsnips and butternut squash to serve with it. Especially on a cold winter day, it’s the ultimate comfort food.

Please watch my video and learn exactly how to make this delicious chicken!

Herbed Goat Cheese Roast Chicken
Herbed Goat Cheese Roast Chicken
Print Recipe Herbed Goat Cheese Roast Chicken


  • 3 tablespoons goat cheese
  • 3 tablespoons Roasted Garlic Purée
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh parsley
  • tablespoons herbes de Provence
  • 3 tablespoons extra-virgin olive oil
  • 1 whole roasting chicken, liver and other inside parts removed
  • Salt
  • Cracked black pepper


  • Preheat the oven to 400°F.
  • In a small bowl, mix together the goat cheese, roasted garlic purée, 1 tablespoon of rosemary, 1 tablespoon of parsley, ½ tablespoon of herbes de provence, and 1 tablespoon of olive oil.
  • Place the chicken on a sheet pan and flip it breast side down. Sprinkle salt and pepper all over the chicken, as well as 1 tablespoon of rosemary, 1 tablespoon of parsley, and ½ tablespoon of herbes de Provence. Drizzle 1 tablespoon of the olive oil over the bottom of the chicken as well, then flip over the chicken so it is breast side up.
  • Stuff the goat cheese mixture under skin above the chicken breasts, using it completely. Then sprinkle the remaining herbs over the top of the chicken, along with the remaining olive oil and more salt and pepper. 
  • Place the chicken in the oven and cook for 1 hour and 15 minutes to 1 hour and 30 minutes, or until cooked through. Carve and serve hot. 
    Makes 1 whole Roast Chicken, serving 2-4.


*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.