- (2 ounces) goat cheese
- (1/2 tsp) lemon zest
- (1 TBs) lemon juice
- (1 TBs) parsley, finely chopped
- (1 TBs) other fresh herbs
- (2) garlic cloves, finely minced
- salt & pepper
- Chicken Breasts, skin on, bone-in
Preheat the oven to 425°F.
Place the first 6 ingredients in a bowl and mix well seasoning lightly with a pinch of salt and fresh ground black pepper.
Loosen the skin on the chicken breasts by running your fingers underneath it, leaving as much of the outer edges attached. Cut a slit about 3" long x 1 1/2" deep into the chicken.
Take 1/2 of the goat cheese, herb mixture and divide in 1/2 again, form each into a oblong patty and flatten slightly. Put 1 patty into the slit you cut in the breasts, push it in. The other patty goes under the skin on the breast meat. Smooth the skin over the mixture and gently push the mixture so it flattens and spreads out as much as possible.
Repeat this process with the other chicken breast.
Season liberally with salt and pepper. Place in a baking dish and cook for about 30 minutes, until the skin is brown and crispy.
I sometimes chop a few pecans and cranberries to add to the cheese mixture
Also, I often like to cut some potatoes into wedges drizzle and toss with a little olive oil, salt and pepper and put them in the baking dish under the chicken to roast.