February 20th, 2007
by Julia Aitken
Preheat the oven to 400ºF (200ºC). Line a rimmed baking sheet with foil; top with an oiled wire rack large enough to hold chicken thighs in 1 layer. With your fingers, carefully peel back skin on each thigh without removing it completely.
Put a piece of cheese on each chicken thigh; fold skin back over cheese on each thigh to cover it, massaging cheese through skin to spread it over the flesh. (Chicken thighs can be refrigerated, covered, for up to 24 hours.) Arrange thighs in a single layer on wire rack.
In a small bowl, whisk together oil, Worcestershire sauce and lemon juice. Brush half of oil mixture generously over chicken thighs. Sprinkle evenly with salt and pepper. Roast for 20 minutes.
Brush with remaining oil mixture; roast for a further 25 to 30 minutes, until, when thickest chicken thigh is pierced with a slim knife, the juices that run out are no longer pink, and chicken skin is golden brown and crisp.
Arrange chicken on a warm serving platter; garnish with fresh herbs. Serve at once with warm crusty bread, mashed potatoes, steamed rice or homemade biscuits.
per serving: 394 calories, 32 g fat, 33 mg calcium, 354 mg sodium, 2 g carbohydrate, 0 g fibre; excellent source of niacin, good source of riboflavin