Chicken thighs with under-skin stuffing

Serves 4 | Takes 45 min

Ingredients

200g Feta cheese, crumbed

125ml basil, finely chopped

200g soft sun-dried tomatoes, finely chopped

8 chicken thighs

salt and ground black pepper

Method

Preheat oven to 180°C. Mix the Feta, basil and sun-dried tomatoes in a bowl until well combined. Gently, using your finger, make a pocket between the skin and flesh of the chicken thigh. Stuff the pocket with the Feta mixture and season with salt and pepper.

Place the thighs in a roasting tray and roast for 40 minutes or until the juices run clear when you insert a skewer into the thickest part of the thigh. Serve with couscous and a fresh garden salad.

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