For the marinade, peel and slice the garlic. Combine with the piment d’Espelette, herbes de Provençe, paprika, olive oil and lemon juice, season.
Combine the Boursin cheese with 2 spoonfuls of this marinade and place inside the chicken. Massage the chicken with the rest of the marinade, rubbing it in well. Keep in the refrigerator for 24 hours.
Cook the chicken over gentle heat,