Lime Chicken Stuffed With Goat Cheese

• 4 ounces mild fresh goat cheese (Bucheron or Montrachet or ricotta cheese that has been drained for 30 minutes in a sieve lined with)
• 2 tablespoons unsalted butter or 2 tablespoons margarine, at room temperature
• 2 tablespoons minced parsley or 2 tablespoons cilantro
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 (5 lb) whole roasting chickens
• 2 tablespoons lime juice

1. In a small bowl, combine the cheese, butter, parsley, salt, and pepper.
2. Carefully loosen the skin over the chicken breast with your fingertips and stuff the cheese mixture between the skin and the breast meat, arranging it in an even layer.
3. Pull the skin back into place and truss the chicken (optional).
4. At this point the chicken can be stored.
5. Transfer it to a platter, cover with plastic wrap, and refrigerate for up to 6 hours.
6. Preheat the oven to 475*F.
7. Rub the chicken with the lime juice and set it breast side up on a rack in a roasting pan.
8. Roast, uncovered, basting with the pan juices every 15 minutes, until golden-about 30 minutes.
9. Reduce the heat to 375*F.
10. and roast, uncovered, basting every 15 minutes, until the juices run clear when the chicken is pricked with a fork-1 to 1 1/4 hours longer.
11. Transfer the chicken to a serving platter and let rest for 15 minutes covered loosely with aluminum foil, before carving.
12. This is good served with rice and carrots, and a salad.

fresh goat cheese, unsalted butter, parsley, salt, black pepper, whole roasting chickens, lime juice

Taken from www.food.com/recipe/lime-chicken-stuffed-with-goat-cheese-100893 (may not work)