Roast chicken with herbed cream cheese

Method

1. Preheat the oven to 200C/gas 6.

2. In a bowl mix the cream cheese, chopped herbs, garlic, lemon and butter and beat together well. Season to taste.

3. Loosen the skin of the chicken and carefully put the herb cream farci between the skin and the flesh trying not to break the skin.

4. Place in a roasting tin and season well.

5. Roast the chicken fronts for about 40 minutes by which time they should be nice and golden.

6. For the tomato concasse: While the chicken is roasting, prepare the tomatoes. Using a sharp knife, core them and score a cross in the bottom. Place them in a bowl and cover with boiling water, leave for 20 seconds then remove and quickly take the skins off.

7. Quarter the tomatoes and remove the seeds. Roughly dice the tomatoes and set aside.

8. Pour the olive oil into a saucepan and heat gently. Add the shallots and the garlic and fry lightly, and then add the tomatoes.

9. Finally gently heat the sauce and just before serving, add the basil.

10. Take the chicken out of the oven and rest for a few minutes before carving.

11. Serve the tomato concasse under the chicken for a vibrant sauce.