Yield: 4 servings

Ingredients 3 - 3½ pound chicken 6 oz. mild, soft goat cheese (French chevre), with herbs 1 medium carrot, shredded fine 1 small zucchini, shredded fine ¼ cup snipped chives or scallion greens (top only) sliced thin 1½ tablespoon olive oil Salt and ground pepper, to taste

Preheat oven to 450°. Place chicken on its breast and cut along the entire length of the back bone with either poultry shears or a sharp, heavy kitchen knife, as close as possible to the center so that the skin stays attached to the bone. Open the chicken as much as possible on a flat surface. Strike the chicken firmly with the palm of your hand to break the breastbone and rib cage so that it lays flat. Fold the wings back and under. Loosen the skin starting at the neck over both breasts and legs taking care not to tear or detach it from the sides or bottom. Squeeze as much liquid as possible from the shredded carrot and zucchini. Mash together with the goat cheese and chives in a small mixing bowl. Season with salt and pepper to taste. Stuff the cheese mixture evenly under the breast and leg skin. Pat the skin back in place. Brush with olive oil. Lightly season with salt and pepper. Place chicken, skin side up, in the Chantal Roaster lid. Place in oven and roast ten minutes. Lower heat to 375°and roast, basting ever 10 minutes, 50 to 60 minutes longer, or until juices run clear with no hint of pink when a cut is made near the leg joint. If desired, pour pan drippings into a heat-proof, glass-measuring cup. Remove liquid fat with a spoon as it floats to the top. Serve remaining juices with chicken.

Recipe created by Tom LaCalamita, The Kitchen Resource.