Figgy Chicken with Feta Cheese, Bacon and Rosemary
Both sweet and salty and very moist! The rosemary adds a nice touch and the pine nuts bring all the flavors together.
Ingredients
- 1 Chicken thigh per person
- 5-6 1/4 inch Slices Feta cheese, or enough to cover the inside of each thigh
- 3 Dried figs, per thigh, cut in half, stems removed, or enough to cover
- 1/8 tsp. Garlic granules, per thigh
- 1/4 tsp. Fresh Rosemary, finely chopped, per thigh Plus a small sprig for tucking under the bacon.
- Salt, freshly ground black pepper
- 1 Strip Bacon, per thigh I prefer to slightly pre-cook the bacon. This step is not necessary, but it ensures very crispy bacon.
- 1 tsp. Olive oil, per thigh, for drizzling on top; more for the pan
- 1 tsp. Pine nuts, lightly toasted, per thigh
Instructions
- Preheat oven to 400 degrees. Prepare a baking pan by lining with aluminum foil and lightly oiling the bottom of the pan. Open each chicken thigh and clean them by removing any veiny or ugly bits.
- Liberally salt and pepper each side. Add 1/8 tsp. garlic granules per piece and 1/4 tsp. finely chopped rosemary per piece.
- Slice the feta into 1/4 inch pieces and top each chicken thigh with the cheese; about 5-6 slices for each thigh.
- Cut the figs in half and remove the stems. Add to the chicken to cover the feta cheese.
- Roll up each thigh using your fingers to push any feta and fig that starts to pop out.
- Pull the strip of bacon tightly around the bundle, also using the chicken skin to help secure them, and lay the thighs in the prepared baking pan, seam side down.
- Drizzle the tops with about 1 tsp. olive oil. Top with more salt and freshly ground black pepper.
- Finally tuck a small sprig of rosemary under the bacon and top with about 1 tsp. of roasted pine nuts.
- Roast in the oven for 40 to 45 minutes until a thermometer reads 165 degrees. Let rest for about 10 minutes before serving.