Herbed Roast Chicken Legs

• 4 chicken legs
• 1 tablespoon mascarpone or 1 tablespoon cream cheese
• 1 tablespoon sour cream
• 2 tablespoons soft butter
• 1 -2 tablespoon mixed fresh herbs, very finely chopped (thyme, parsley, tarragon)
• 1 small lemon, zest of (grated)
• salt and pepper
• 1 -2 teaspoon olive oil

1. Preheat oven to 350u0b0F.
2. Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper.
3. With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place.
4. Repeat with the other legs.
5. Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper.
6. Place in a roasting tin, roast on 350F for 35-45 minutes.
7. Baste once or twice during cooking.

chicken, mascarpone, sour cream, butter, herbs, lemon, salt, olive oil

Taken from www.food.com/recipe/herbed-roast-chicken-legs-115765 (may not work)