From Jesse Cool

If you can get your butcher to bone the chicken thighs, then this recipe can be prepared and on the table within 30 minutes. These chicken thighs are delicious served over hearty grains such as barley or brown rice.

4 ounces soft goat cheese (such as chèvre)
¼ cup currants or raisins
2 tablespoons bread crumbs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano or 1 teaspoon dried
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon mixed dried Italian herbs
½ teaspoon salt
8 organic chicken thighs

Preheat the oven to 400°F.

In a small bowl combine the cheese, currants or raisins, bread crumbs, chives, oregano, and pepper.

In another small bowl, combine the oil, Italian herbs, and salt.

Place the chicken on a rack in a roasting pan. Lift the skin of each thigh and place one-eighth of the cheese mixture under the skin. Brush the skin with the oil mixture.

Roast for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

Makes 4 servings
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See also Greg’s Goat Cheese and Roasted Red Pepper Organic Pizza Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: © NicOlas | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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