Pimiento cheese may not be one of the typical ingredients you reach for when you’re ready to roast a chicken, but hey—don’t knock it until you’ve tried it. This cooking method produces an insanely succulent, juicy bird with golden-crisp skin. You could also apply the same technique to individual skin-on thighs or breasts, as opposed to roasting the whole chicken.
1 (3 1/2 to 4 lb.) whole chicken
1 1/4 cups spicy pimiento cheese
1 tsp. kosher salt
1/2 tsp. black pepper
How to Make It
Preheat oven to 375°F. Spread pimiento cheese evenly under skin and over breasts and thighs of chicken. Sprinkle with salt and pepper.
Place on a lightly greased rack set in a rimmed baking sheet. Roast in preheated oven until a thermometer inserted in thickest portion of thigh registers 165°F, about 55 minutes. Let rest 10 minutes before slicing.
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