July 12,
2009

French cuisine

Roast Chicken with herbed cheese


190 x 40 min

3 whole chicken legs
1 onion, cut into chunks
100ml wine (white)
1 tbsp olive oil
50g cream cheese
thyme
1/2 lemon

1. Put the thyme, onion, wine and lemon juice in a bowl with salt
and pepper.
Mix well and add the chicken, toss
well,then cover and refrigerate for 1 hour.

2. Blend the cream cheese and thyme.

Spread the cheese between the skin and the flesh.

Rub the chicken with the olive oil.

3. Place the onion on the tray and
put the chicken on top, skin-side-up.

Drizzle with the lemon juice and
sprinkle with thyme.

Roast for 40 minutes until browned
and cooked through.