Roasted Chevre & Hot-Pepper Rolls

Steps

1. Preheat oven to 375°F (190°C). Oil a baking sheet. Using a sharp paring knive, cut out and remove bones from chicken.

2. Place thighs on a cutting board and cover with clear wrap or waxed paper. Pound with a mallet or rolling pin to thin and even out the thickness. Remove paper.

3. Drain the hot peppers well. Coarsely chop and measure out about ¼ cup ( 50 mL). Slice or form cheese into 6 rounds.

4. Place a cheese round on each thigh near the narrow end. Press down to cover about half of the side. Sprinkle each with about 2 tsp (10 mL) chopped peppers.

5. Starting with the narrow cheese covered end of a thigh, roll into a bundle tucking in the ends and pulling the skin to cover and enclose as much of the thigh as possible. Place seam-side down on the oiled baking sheet. Repeat with remaining pieces. Brush with oil and sprinkle with salt and seasonings.

6. Bake until chicken is golden and an instant read thermometer inserted in the thickest part of the chicken reaches 165°C (74°F), from 35 to 40 minutes.