Roasted Chevre & Hot-Pepper Rolls

Prep Time: 10 min
Cook Time: 35 min
Serves: 3

While a snap to make, these rolls are impressive enough for entertaining and the recipe can easily be doubled or tripled for a crowd. Since they take less than 15 minutes to roll up, this is definitely quick enough to consider any night of the week.


2 tbsp (30 mL) olive oil
6 skin-on chicken thighs
1/2 cup (125 mL) pickled hot peppers, drained and cut into strips
4 oz (115 g) goat cheese
1 pinch salt
1 pinch Italian seasoning


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 1/4 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.