Prep Time: 5 minutes
Cooking Time: 45 minutes
Serves: 4
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m_MichelleParkinPhotography_Preserved Lemon story-1994I have a thing for stuffing all sorts of delicious ingredients underneath chicken skin when roasting. Be it simply butter for pure succulence and crispy skin, jeweled couscous to make a perfect one dish wonder or [most importantly], fresh herbs and other aromatics for bags of flavour.
Recently, Michelle Parkin and I played around with versatile and mega flavourful lemon preserve, you can make your own but we got a jar from Melissa’s to save us on time.  For this particular roasted chicken thigh recipe, I made a super yum stuffing of creamy chevin, lemon preserve, garlic, fresh parsley and basil. From now on, I will make sure there’s a jar of preserved lemon in my fridge for this dish and more. Yes, you can use fresh lemon zest instead, but the salty, ”citrusy” and pleasantly bitter preserve just takes this stuffing to another level. And when the chicken comes out of the oven, I drizzle a little honey over it while its still hot, oh my days, too divine! Best served with roasted baby root veggies. Do give this combo a try!

m_MichelleParkinPhotography_Preserved Lemon story-1977m_MichelleParkinPhotography_Preserved Lemon story-1982Roasted Chicken Thighs with Lemon Preserve, Chevin & Herbs
Ingredients
8 free range chicken thighs, rinsed and dried well
100 g chevin or creamy goat’s cheese, crumbled
2 T (30 ml) chopped lemon preserve or zest of 1 lemon
1 fat clove garlic, crushed
handful of flat leaf parsley, finely chopped
handful of basil, finely chopped
Freshly ground salt and pepper to taste|
1 red onion, quartered and broken into leaves
2 squashed garlic cloves
Olive oil for drizzling
1 T ( 15 ml) honey (optional)
Garnish: Fresh parsley

Method
Preheat the oven to 180 Degree Celsius.
Combine the chevin, preserve, crushed garlic and herbs. Loosen the thigh skins then stuff the mixture underneath each one.  Place into a medium to large baking dish together with the onion and garlic, season well with salt and pepper. Drizzle generous olive oil.
Roast for about 45 minutes or until the skin is golden and crispy. Drizzle with honey immediately (optional). Garnish with fresh parsley.
Serve with roasted baby root veggies.

Recipe and Styling by Carey Erasmus [Yours truly]
Photography by Michelle Parkin – See the gorgeously simple homemade pasta with lemon preserve she shared with The Pretty Blog recently. Stunners!

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