Kate's Goat Cheese Stuffed Roasted Chicken Leg in Wine Sauce

READY IN: 1hr 40mins




  • 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.