Roasted Red Pepper Chicken

This is from our 'Cook Once, Eat Twice' blog post, pair up with Red Pepper, Chicken & Walnut Fettucine for 2 meals in 1!

Serves 4

4 chicken leg portions
2 tbsp. olive oil
200g un-smoked bacon lardons
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt,
100g full fat cream cheese
3 tsp My Secret Kitchen Red Pepper Cheese Ball Mix
zest 1/2 lemon
1 red pepper, sliced
1 orange pepper, sliced
1 medium onion, sliced

Preheat oven 200C
Mix the cream cheese with the Red Pepper Cheese Ball Mix along with the lemon zest and refrigerate for 30mins.
Loosen the skin from the chicken portions and stuff each portion with an equal amount of the red pepper cream cheese. Mix the peppers, onion and bacon with 1 tbsp. of the oil and place in a roasting tray. Rub the chicken portions with the remaining oil and place on top of the red pepper and onions before seasoning with Lemon & Chipotle Spiced Sea Salt. Roast for 40 minutes until the chicken is golden and cooked through; baste with the juices half way through cooking. Serve with French bread and a green salad. Works equally well with a whole roast chicken for a Sunday lunch centre piece.