Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Prep: 15 min

Cook: 55 min

Serves: 2 to 4


5 chicken thighs (bone-in, skin on)

2 tablespoons olive oil

1 150-g package Boursin Garlic and Fine Herbs goat cheese

1 tablespoon dried parsley

1 teaspoon sea salt

1/4 teaspoon black pepper


Preheat the oven to 375 degrees. Place the thighs on a large baking sheet with 1" sides.

Use your fingers to gently pull the skin up from each thigh, creating a small pocket. Divide the goat cheese into 5 parts, and gently slide 1 piece under the skin of each thigh.

Drizzle the tops of the thighs with olive oil, then sprinkle with salt, pepper and parsley.

Bake the chicken thighs for 50 to 55 minutes, or until a thermometer reads 160 degrees in the meatiest part of the largest thigh. The cheese should start to ooze, and the skin should be golden brown and crispy.

Let the thighs rest for 10 minutes before serving.


(a)Musing Foodie / January 2012