Roasted Chicken Thighs stuffed with Lemon, Parsley and Shallot Goat Cheese

Roasted Chicken Thighs stuffed with Lemon, Parsley and Shallot Goat Cheese

stuffed chicken thighs

Author note: These stuffed chicken thighs can be assembled in advance and refrigerated over night. This recipe can be easily doubled to provide more than 4-6 servings. For an easy clean-up, line the baking sheet with foil. If kitchen twine is intimidating, secure with toothpicks.

1 tablespoon unsalted butter

½ cup shallots, diced

¼ teaspoon kosher salt

½ cup goat cheese, at room temperature

zest of 1 lemon

¼ cup parsley, chopped

3 teaspoons heavy cream

2 teaspoons of bread crumbs

¼ teaspoon red pepper flakes

fresh black pepper

kosher salt

8 boneless chicken thighs

kitchen twine

extra-virgin olive oil

  1. Melt the butter in a small skillet over medium heat. Once heated, add the shallots and salt. Cook the shallots until softened, about four to five minutes. Remove from the heat and let cool.
  2. Combine the goat cheese, lemon zest, parsley, shallots, cream, bread crumbs, red pepper flakes and pepper to taste. Stir well to combine.
  3. On a large, rimmed baking sheet, lay the chicken thighs flat and lightly season each side with kosher salt.
  4. Heat the oven to 450 degrees
  5. Meanwhile, evenly distribute the goat cheese mixture onto each chicken thigh. Spread the goat cheese on each chicken thigh. Fold the ends of each chicken thigh together to enclose the goat cheese mixture.
  6. With the kitchen twine, wrap each thigh two to three times and then tie. Lightly drizzle the chicken thighs with the oil.
  7. Roast the chicken thighs for 40 minutes and browned. Once cooked and browned, let the chicken rest for 10 minutes, remove the twine and serve

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