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Roast Chicken With Blue Buffalo Mozzarella And Herb Stuffing

1 chicken, (1 1/2 - 2 kg)
1 lemon, chopped
1 onion, chopped
1 sprig fresh rosemary
100 gram blue buffalo mozzarella or other soft and creamy blue cheese (4oz)
50 grams mixed herbs - basil, chives, parsley or your own choice, (2oz)
olive oil
crystal salt
freshly ground black pepper

Stuff the chicken with two thirds of the chopped lemon and onion
and push the sprig of rosemary into the cavity as well.

Mix together with cheese and chopped herbs and season with pepper.
Separate the chicken skin from the flesh with your forefinger taking
care not to tear the skin. Spread the cheese mixture on the chicken
under its skin. Put the remaining onion and lemon in the bottom of
the roasting pan and place the chicken on it. Put three tbsp of
water into the pan around the chicken. Pour the olive oil over
the chicken and season well with crystal salt.

Roast the chicken in a preheated 180C/350F/gas mark 4 oven for 1
1/2-2 hours or until it is golden brown and the juices run clear
when the thickest part of the thigh is pierced with a skewer.
Serve with fresh vegetables and the pan juices.


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