Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

 

5 chicken thighs (bone-in, skin on)

2 T. olive oil

1 tube goat cheese, sliced into 1/2″ medallions

1 T. dried parsley

1 tsp. sea salt

1/4 tsp. black pepper

 

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!