Kate's Goat Cheese Stuffed Roasted Chicken Leg in Wine Sauce
"Roasted chicken skin becomes golden and crisp while goat cheese melts next to the leg meat keeping it moist and juicy. Potatoes and zucchini absorb the flavors of the white wine garlic lemon sauce as they brown next to the chicken in an easy but impressive one pot meal."
photo by Garden Gate Kate
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 6 whole chicken legs
- 1 (11 ounce) log goat cheese, sliced in 12 pieces
- 8 tablespoons unsalted butter, gently melted
- onion powder, for sprinkling
- 3 yukon gold potatoes, peeled and cut in quarters
- 3 zucchini, cut in wedges (optional)
- 1 small yellow onion, finely chopped
- 20 cloves of peeled garlic, minced (I buy peeled whole garlic cloves in a container.)
- 1⁄4 cup extra virgin olive oil
- 3⁄4 cup white wine
- 1⁄2 cup fresh lemon juice (juice from 2 lemons)
- 1 tablespoon dried marjoram or 1 tablespoon dried oregano
- salt, to taste
- black pepper, to taste
- 8 tablespoons fat-free low-sodium chicken broth
directions
- Preheat oven to 400F degrees. Place oven rack in middle position.
- In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
- Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
- In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
- In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
- Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
- Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.
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RECIPE SUBMITTED BY
Garden Gate Kate
United States
<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
