Makes 4-6 servings. Difficulty
1/2 cup mascarpone cheese 1/4 cup Italian parsley, chopped 1-1/2 teaspoons fresh thyme, chopped 1/2 teaspoon fresh tarragon, chopped 1-1/2 teaspoons fresh rosemary, chopped 1/2 teaspoon fresh lemon zest 1 small garlic clove, minced Salt and freshly ground black pepper
Preheat the oven to 400°. In a small bowl mix together the mascarpone cheese, herbs, lemon zest and garlic. Adjust seasonings to taste with salt and freshly ground black pepper. Starting at the neck of the chicken, gently loosen the chicken skin, working your hands toward the drumsticks. Be sure to leave the skin nearest the cavity opening attached. Spread the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity and the outside of the bird with salt and freshly ground black pepper.
Place the chicken in a roasting pan and roast for 15 minutes. Lower the oven temperature to 350°F and bake for 45 minutes longer or until an instant read thermometer inserted into the thigh registers 170°F. Transfer the chicken to a cutting board and tent with foil to keep warm; let rest for 15-20 minutes. Carve the chicken and serve.