KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE

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

Roasted chicken skin becomes golden and crisp while goat cheese melts next to the leg meat keeping it moist and juicy. Potatoes and zucchini absorb the flavors of the white wine garlic lemon sauce as they brown next to the chicken in an easy but impressive one pot meal.

Provided by Garden Gate Kate

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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 white 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

Steps:

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.

Nutrition Facts : Calories 1111.5, Fat 61.4, SaturatedFat 27.7, Cholesterol 220.4, Sodium 447.4, Carbohydrate 84.8, Fiber 5.8, Sugar 5.2, Protein 56.4