Roast chicken thighs with herbed cheese

Posted: August 21, 2010 by nietize in Chicken

Modified from Home Food

Serves 4
Ingredients
150g cheddar cheese
1 tsp grated lemon zest
4 whole chicken legs
2 leeks cut into chunks
2 carrots, cut into chunks
2 tsp olive oil
1 tbsp fresh oregano, finely chopped

Put the oven on to 200 degrees. Mix the cheddar cheese with the lemon zest and oregano. Loosen the skin from the whole legs and spread the cheese between the skin and flesh on each. Press the skin back down and season it. Sprinkle any leftover cheese on top of the chicken pieces.

Bring a saucepan of water to the boil and cook the leek and carrot for 4 minutes. Drain them well and put them in a single layer in a baking dish. Drizzle with the oil and season well. Put the chicken on top and put the dish in the oven.

Roast for 40 minutes, by which time the skin should be browned and the cheese should have mostly melted out to form a sauce over the vegetables. Check that the vegetables are cooked and tender by prodding them with a knife. If they need a little longer, cover the dish with foil and cook for another 5 minutes. Keep the chicken warm under foil in the meantime.

Necessity (or rather in my case, excess ingredients) is the mother of all inventions. I had leftover cheddar cheese (from the haddock gratin) and I was on the lookout for a chicken recipe which used it. Found it in one of my cookbooks “Home Food”; the original recipe used herbed cream cheese instead. So I changed it to cheddar cheese and I added my leftover oregano leaves (from the lamb kofta) to make the cheese mix. Couldn’t find parsnips at Waitrose so I got carrot instead. I really like the end result; I guess you can’t really go wrong with such ingredients.

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Comments
  1. ting says:

    omg willie korkor! this one looks SUPER good! im feeling hungry now! ):

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