Feta & Sun-Dried Tomato Stuffed Organic Chicken Legs

Recipe & Image by Shelley @dishydishex on Instagram

A simple but seriously delicious way to elevate organic chicken legs. Creamy feta, sweet sun-dried tomatoes, garlic and fresh parsley are tucked beneath the skin before roasting, creating wonderfully juicy chicken with a flavour-packed, golden topping.

Serves 4
Prep time: 15 minutes
Cooking time: 45 minutes

Ingredients

• 4 organic chicken legs
• ½ block feta cheese
• 2 tbsp sun-dried tomatoes, roughly chopped — in oil or drained
• 4 garlic cloves, minced
• 1 small bunch fresh parsley, finely chopped
• Extra-virgin olive oil
• Freshly ground black pepper
• Sea salt

Method

1. Prepare the chicken
   Preheat your oven to 180°C. Gently loosen the skin on each chicken leg with your fingers, taking care not to tear it, to create a pocket for the stuffing.
2. Make the stuffing
   Crumble the feta into a bowl and mix with the sun-dried tomatoes, minced garlic and chopped parsley. Add a good glug of extra-virgin olive oil if you're using tomatoes that aren't packed in oil. Season generously with black pepper and mix until you have a rough paste.
3. Stuff the chicken
   Divide the feta mixture between the four chicken legs, carefully pushing it underneath the loosened skin. Gently smooth the skin back over the stuffing.

4. Roast
   Place the chicken legs in a roasting dish. Drizzle with a little extra-virgin olive oil and season with sea salt and freshly ground black pepper.

   Roast for 45 minutes, or until the chicken is thoroughly cooked through and the skin is golden and crisp. The thickest part of the chicken should reach 75°C on a meat thermometer.

5. Serve
   Serve straight from the oven with your favourite seasonal sides. We love these with roasted Jersey Royal potatoes and a fresh rocket, tomato and red onion salad.