Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
24 Chicken Recipes - Chicken for Dinner eCookbook

No matter what day of the week or what season it is, chicken is being served on dinner tables across the country. We've collected a great list of chicken recipes that will feed your family through the week.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Herbed Roast Chicken with Chevre

  • 1 roasting chicken
  • 1 small log chevre (goat cheese, Montrachet)
  • 1 bunch fresh sage
  • 1 bunch fresh rosemary
  • 1 bunch fresh basil
  • 1 bunch fresh parsley
  • 6 large cloves garlic peeled
  • 6 shallots peeled
  • 10 small new red potatoes
  • olive oil
  • salt and freshly ground black pepper

Preheat oven to 375 degrees. Rinse chicken and remove the giblets. Carefully loosen skin all over but do not tear. Cut cheese in to small rounds and carefully insert under skin spreading the cheese all over the bird. Slip individual sage leaves and rosemary stalks under skin. Tie basil and parsley in a bunch and stuff inside bird. Truss bird and put in your baking pan. Spread the garlic, shallots and potatoes around the bird. Rub about 1 tablespoon olive oil on skin and drizzle some extra oil over the shallots, garlic and potatoes. sprinkle a little salt over the vegetables and grind pepper generously over bird and vegetables. Roast bird according to package directions basting throughout cooking time and stir the vegetables occasionally.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo