Goat Cheese stuffed Chicken Traybake

Spreading a layer of herby soft goat cheese under the skin gives a simple roast chicken extra-luxe deliciousness yet light on the wallet. Stuff the chicken thighs with the cheese mixture a few hours or overnight, uncovered, before cooking and chill. So the chicken skin is dry up and will become very crispy when cooked. This one pan dish is pretty satisfying on its own, but it's nice to serve with a simple leafy salad or sauteed vegetables to make a meal feel complete. Use other root vegetables, like parsley roots, parsnips and carrots or pumpkin if desired.

700 g Sweet potatoes, peeled and cut into wedges
2 tbsp Olive oil
2 tbsp Sage, finely chopped
Sea salt and black pepper
1 log x 125 g Soft goats’ cheese
30 g Crispy bacon bits, optional
1 Garlic clove, crushed
5 Sprigs of rosemary, 4 for the chicken and 1 finely chopped for the goats' cheese
4 (1-1.2 kg) Skin-on and bone-in chicken thighs
125 g Bacon lardons

Heat the oven to 200C/400F. Toss the sweet potato wedges with 1 tablespoon oil, 1 tablespoon chopped sage, salt and black pepper. Tip onto a baking tray and roast for 15 minutes.
Meanwhile, mash the goats’ cheese, crispy bacon bits, garlic, the remaining tablespoon of chopped sage and the chopped rosemary with some salt and pepper in a bowl with a fork.
Lift the skin from the chicken thighs to make a pocket between the flesh and skin, then push some of the cheese mixture into the pocket and squash down, smoothing it out underneath. Secure with a toothpic. Season the skin well.
Heat the remaining tablespoon of oil in a nonstick frying pan and fry the bacon lardons for a few minutes until golden brown. Scoop out of the pan, leaving the oil.
Fry the chicken thighs skin-side down for 6-8 minutes until golden. Turn over gently and cook for another 2 minutes, transfer to the baking tray between the sweet potato wedges, then scatter over the bacon. Pour any juices over from the pan and tuck in 4 rosemary sprigs.
Cook for another 30 minutes in the oven until the chicken is cooked through and the sweet potatoes are tender.

26 comments:

eileeninmd 11/9/24 12:38: Sounds like a delicious recipe for chicken, thanks for sharing.
Take care, have a great day!
David M. Gascoigne, 11/9/24 13:20: This one sounds really terrific! Almost as good as last night’s debate when Kamala spatchcocked Trump.
DEZMOND 11/9/24 13:34: Them roasted veggies around them look delish! I will probably bake me an oat crust pizza tomorrow as it is finally getting colder at nights and mornings.
Brian's Home Blog 11/9/24 15:22: That looks totally wonderful!
Tom 11/9/24 15:24: ...I love chicken and this looks great.
Margaret D 11/9/24 16:36: Looks great.
Laura. M 11/9/24 17:56: Rica receta Angie. Me encanta el pollo.
Buena semana.
Un abrazo.
Bill 11/9/24 18:57: You can't beat chicken and that looks great.
Pam 11/9/24 19:05: What a gourmet and delicious meal.
David 11/9/24 19:42: Hi Angie, This is a perfect meal for me! Love chicken thighs and goat cheese...and roasting is best. I've even learn to enjoy a serving of roasted sweet potatoes in my later years. Take Care, Big Daddy Dave
Balvinder 11/9/24 20:49: What a lovely traybake! Wonderful idea to stuff the chicken.
DeniseinVA 11/9/24 22:16: All those ingredients are what I enjoy, another recipe I love. Thank you Angie!
roentare 11/9/24 23:57: Looks earthy to eat
Raymund | angsarap.net 12/9/24 00:09: The goat cheese under the skin is such a clever idea for adding flavor while keeping it affordable. Definitely trying this with the sweet potatoes and crispy bacon, it’s like a full-on autumn feast!
My name is Erika. 12/9/24 00:26: I love goat cheese. These chicken breasts look so delicious.
Norma2 12/9/24 00:34: Angie, a great idea that will give the chicken a very good flavor. I make a mixture of butter and aromatic herbs and it is also very rich.
Anonymous 12/9/24 00:58: Love this recipe! I can see using an herbed goat cheese as well!
citu 12/9/24 03:15: Gracias por la reseña. Te mando un beso.
Anne in the kitchen 12/9/24 05:48: Bookmarking! I have some goat cheese in the fridge but no skin on chicken in the freezer. This could possibly be a birthday meal instead of the paprika chicken.
Anonymous 12/9/24 05:53: I am not a fan of goats cheese so I usually use a soft feta when doing this method. Such a great meal!
Tandy | Lavender and Lime https://tandysinclair.com
foodtravelandwine 12/9/24 14:55: So good!!.....It sounds like a perfect meal!!....so complete and tasty!!.........Abrazotes, Marcela
thepaintedapron.com 12/9/24 15:14: This sounds so good Angie!
Jenna
Ben | Havocinthekitchen 13/9/24 01:14: This chicken looks incredibly juicy and delicious. And all this rich and flavourful stuffing? Perfection!
Dawn @ Words Of Deliciousness 13/9/24 03:35: This sounds yummy. I love traybake meals.
Breathtaking 15/9/24 11:20: Hello Angie :)
The perfect recipe for me asI love all the ingredients. Thank you!
Cocoa and Lavender 22/9/24 20:46: I always love a little something special under the skin of a chicken thigh (my favorite part of the chicken) — but goat cheese is a wonderful surprise! Saving this recipe, too.