Roast Chicken Thighs Stuffed With Garlic And Herb Goat Cheese
Chicken,  Dinner

Roast Chicken Thighs Stuffed With Garlic And Herb Goat Cheese

Chicken is by far one of the most versatile cooking meats. White meat, dark meat, roasted, fried, seared — the possibilities are endless. I love thighs, especially, because they never get dry or stringy. I find they’re perfect in fajitas, or baked with crispy skin.

The best thing is that they typically come in an inexpensive family pack (8 or 10 thighs) at Aldi for, like, $3 to $4. You can’t beat that price for your food budget!

Roast Chicken Thighs Stuffed With Garlic And Herb Goat Cheese

The other day I found some great herbed goat cheese, and having nothing better to use if for (aside from eating the whole tube for lunch with a few crackers), I decided it’d be fun to dress up my go-to chicken thighs with crispy skin recipe. Because, why not?

So. Good.

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Yield: 2 to 4
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 5 chicken thighs (bone-in, skin on)
  • 2 tablespoons olive oil
  • 1 tube goat cheese, sliced into 1/2" medallions
  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 375°F. 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. Gently slide 1 piece under the skin of each thigh. (Eat any leftovers with crackers.)
  • 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°F 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.
  • Notes

    Any kind of goat cheese will do! If you have plain goat cheese, try rolling it in your own mix of scallions, fresh herbs, red pepper flakes, or even garlic powder. There are so many delicious flavor possibilities!

    Did you make this recipe?

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    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

    One Comment

    • Sue Rumer

      This is one terrific recipe. I added 5 or 6 diced sun-dried tomatoes and 1/4 cup chopped parsley to the cheese mixture before I stuffed the thighs.

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