Honey-Glazed Chicken with Peppers and Goat Cheese
What you will need:
1/2 cup goat cheese
3/4 cup fresh chopped cilantro
3 lb whole chicken
2 Tbsp olive oil
2 cloves garlic
1 lemon half
2 fresh green jalapeno peppers, halved (seeds in)
1/4 cup honey
1 tsp crushed red pepper
Salt and Pepper
Set your oven to 375*. Combine your goat cheese and the cilantro and put this aside.
Remove the innards (screaming not required but added in small doses for spousal comedic effect) and loosen the skin by pushing your hand under the skin starting at the cavity and working around the bird. Rub in your cheese mixture under the whole skin.
Give your chicken a good solid basting of olive oil, salt and pepper somewhat liberally. Toss two garlic cloves and the lemon half into the cavity. Tie the legs and fold the wings under the bird and place onto a rack in a shallow roasting pan. Toss your pepper halves into the roasting pan for extra flavor
Roast for 60 minutes, uncovered. Mix your pepper flakes into the honey and brush this over the bird periodically while it cooks and baste the juices over the bird as you do this. Check it after the 60 minutes are up, brushing on a thick layer of honey pepper mixture. Let it roast another 10-15 minutes until done. Put it out when the drumsticks are loose and the bird is not pink. Cover it in foil and let it stand another 10 minutes, then serve.
Adapted from Better Homes and Gardens