Lemon and mascarpone roast chicken recipe

15 ratings Rate
  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 860 calories / serving
  • Healthy
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lemon mascarpone roast chicken HERO

Preheat the oven to Gas Mark 5, 190ºC, fan 170ºC. Finely grate the zest of the lemon into a bowl and mix with 2 tbsp mascarpone and the thyme leaves. Season well.

Make a space between the chicken's breast and its skin and push in the mixture, smearing it over the meat. Smooth down the skin and season the whole chicken.

Halve the lemon and place one half inside the chicken cavity (along with any leftover thyme). Put the chicken in a snug-fitting roasting tin and cook for 1 hour and 20 minutes, or until it's cooked through and the juices run clear.

When cooked, transfer the chicken to a serving plate and let it rest while you make the gravy. Drain away the fat from the roasting tin to leave 1 tablespoon, then place over a low heat. Stir in the shallots and cook until soft, then add the chicken stock, scraping up any caramelised bits stuck to the pan. Cook for a few more minutes, then strain the gravy and discard the shallots. Squeeze in some juice from the other lemon half, and stir in the remaining mascarpone. Serve with the chicken, roast potatoes and vegetables.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 lemon
  • 3tbsp mascarpone cheese
  • 2tsp thyme leaves, finely chopped, plus more for stuffing
  • 1.5kg (3lbs) chicken
  • 1 shallot, finely chopped
  • 200ml (7fl oz) hot chicken stock
  • Energy 3560kj 860kcal 43%
  • Fat 62g 89%
  • Saturates 21g 105%
  • Sugars 1g 1%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 1.4g Protein 73.4g Fibre 1g

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