Chicken Thighs Stuffed with Blue Cheese
Chicken Thighs Stuffed with Blue Cheese



  • 180g mascarpone
  • 70g blue cheese, crumbled
  • 1 lemon, zest and juice
  • 1 chopped red chilli
  • 5 sprigs each of thyme and rosemary, leaves chopped
  • 2 crushed garlic cloves
  • 8 whole chicken thighs
  • 75ml chicken stock
  • Olive oil for drizzling
  • 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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