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

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 preheat oven to 400f degrees. place oven rack in middle position.
• 2 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 wine lemon mixture. sprinkle onion powder on top of chicken legs.
• 3 arrange potatoes and zucchini around chicken legs. sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
• 4 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.
• 5 in a medium bowl, whisk together 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.
• 6 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).
• 7 roast, uncovered, for 1 hour 20 minutes at 400f degrees. serve chicken, potatoes, and zucchini with pan juices.