Chicken Thighs Stuffed with Blue Cheese

Preheat the oven to 200C. Pop the mascarpone, blue cheese, lemon juice and zest, chilli, herbs and garlic in a bowl with some seasoning, and mash together. Create a pocket between the skin and meat of the thighs, and spoon in the stuffing. Press down to spread evenly, then place the thighs skin-side up in a roasting tin, and pour the stock around them. Season the skins and drizzle with oil, then roast for 50 mins until cooked through.
Divide the chicken thighs between the plates, then drizzle with the cooking juices to serve. Enjoy with broccoli and potatoes.

1 hr

4 serving

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