Stuffed Boneless Chicken Leg with Spinach and Cheese
Boneless chicken leg filled with spinach, garlic and cheese, tied, and roasted until the skin is crisp.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Make the filling
Wilt the spinach with the garlic in 1 teaspoon of oil. Cool, squeeze dry, and mix with the cheeses and seasoning.
- 03Stuff
Open the legs flat, skin side down. Spoon the filling along the centre. Roll and tie with string at 3 points.
- 04Season
Rub with the oil, paprika and salt.
- 05Roast
Heat the oven to 200 °C. Roast skin side up for 30 to 35 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Rest
Rest for 8 minutes. Remove the string and slice.
Questions
Can I use breast instead?+
Yes. Butterfly a breast and roll it, then roast for 22 to 25 minutes.
Why did the filling leak?+
It was too wet. Squeeze the spinach dry and tie firmly.