Stuffed Roasted Chicken Thighs

Pre-heat oven 180°C.

Place gorgonzola, mascarpone, lemon zest & herbs in a medium bowl, mixed together until well combined. Add salt & pepper to taste, then set aside.

Prepare chicken: create a pocket under the skin & spoon/stuff the gorgonzola mix inside & press to spread inside the pocket.

Place filled chicken with skin side up in a large roasting dish. Pour the wine, drizzle Monini Classico Extra Virgin Olive Oil, season & bake 30min.

Prepare mixed greens in a bowl with a little extra virgin olive oil, 1-2 tbsp lemon juice, garlic, salt & pepper. Place in oven dish with half-baked chicken & bake further 20-25min, or until cooked.

Meanwhile, in a mini food processor add garlic, sun-dried tomatoes, basil leaves, 4 tbsp Monini Classico Extra Virgin Olive Oil, lemon juice, balsamic vinegar & process until well combined. Taste test, if too dry add more oil & add seasoning if required. Set aside.(Any unused tapenade can be placed in sterilised jars, store in fridge up to 2 months or in container in fridge for up to 7 days).

To serve: add mixed greens on plate, top with chicken & add 1-2 tsp sun-dried tapenade on chicken. If any gorgeous juices are left in the oven dish, spoon over the chicken, this is liquid gold.

Enjoy!