This is a repost from my other blog. I made this in the AGA for the first time. It is so tasty that it deserves another round.
One tip is to pound the thighs so they are thinner and roll easier. I have been getting the thighs from Whole Foods and noticed that they went up in price – now$4.59/lb where as a few months ago they were consistently$2.99/lb.
As far as AGA preparation, I cooked these on the roasting rack in the deep tin in the middle of the roasting oven in a 2-oven cooker. They were ready in about 22 minutes, 13 minutes earlier than the low end of the range on the recipe (and they were even cold when they went in as I prepared them the day before and refrigerated them.) Remember the AGA rule: Check early and often.
Also, line the roasting tin with foil to make clean up easy. I thought of this right after I put them in. To aid in my clean up flipped the rack over and filled the tin with water to cover the rack and put it back in the oven while did the dishes. When I finished the other dishes I pulled it out, cooled it by adding some cold water and washed the drippings away.
We served them with Mario’s Asparagi al Forno or Roasted Asparagus with Capers and Egg. We roasted the asparagus for 7 minutes on the first runners in the roasting oven. Perfecto!
My notes are in parentheses. The preparation steps are paraphrased.
4 oz. thinly sliced prosciutto, cut into ¼ in wide strips
1 ½ c. fresh bread crumbs (3-4 slices of sour dough bread in a food processor)
1 ½ c. freshly grated Parmigiano Reggiano
½ c. grated provolone
2 large eggs, beaten
¼ c. finely chopped Italian parsley
1 bunch basil leaves
1 T chopped fresh rosemary
Zest of 4 lemons (forgot the zest – again!)
12 chicken legs, thigh and drumstick, deboned by your butcher (15 boneless skinless chicken thighs), pounded thin to about 1/4 inch thick
Preheat oven to 450 degrees – just kidding.
Mix ingredients for filling together.
Put two spoonfuls of filling into each thigh, roll, starting on one of the long edges, and secure with two to three pieces kitchen twine.
Arrange chicken legs, seam side down, on the roasting rack in the deep roasting tin lined with foil. Season with salt and pepper and roast 20-25 minutes or until golden until an insta-read thermometer reads 160 degrees. Mine took 22 minutes in the middle of the roasting oven in a 2-oven cooker.
Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works) and serve sliced at about 3/4 inch thick.
I hope you try it. And check out Mario’s book, it is great. (Picture below was from the first time that I made it. It was in a toaster oven during the summer shutdown and was first posted on my other blog, No Grits, No Glory. The thighs were not pounded thin.)