Whole stuffed chicken

A quick and delicious chicken dish for any festive table!

Preparation

1. Take the chicken out of the refrigerator and let it come to room temperature for 1 hour.
   In the meantime, we will make the filling and marinade:
2. Filling:
   Put the Boursin in a medium bowl.
   Cut the zucchini or bell pepper into fine strips about 2 cm long. Mix the vegetables with the Boursin well together.
3. Marinade:
   Peel and press the garlic cloves, squeeze the juice from the lemons, and remove the thyme and rosemary from the stems.
   Add the paprika and cayenne pepper, coriander, and olive oil, together with the garlic, lemon juice, and herbs to a food processor and let it do its work until you have a marinade without large pieces.
4. Add 4 tablespoons of the marinade to the Boursin mixture for the filling and stir this well.
   Fill the chicken with the Boursin mixture and now tie the legs together with kitchen/butcher twine so that the filling cannot escape.
5. You can perform these steps a day in advance and let the chicken marinate overnight in the refrigerator, wrapped in plastic wrap, for an even more intense flavor.
6. Before roasting, take the chicken out of the refrigerator 1 hour in advance.
7. Roasting pan:
   Heat the roasting pan on low heat. Place the chicken in the pan with the breast side down. Turn the heat source to high. Put the lid on the pan and let this side roast for 5 minutes. Repeat this for the back. Repeat this process once more to get a nice brown crispy crust. After this, add the butter; this gives the dish a nutty flavor. Spoon the rest of the marinade over the chicken, turn the heat source to low, and put the lid on the pan. Let this cook gently for about 40 minutes.