Description
Delightful chicken legs stuffed with creamy, herb-infused potatoes, perfect for gatherings and family dinners.
Ingredients
Scale
- 4 Bone-in Chicken Legs
- 2 cups Yukon Gold or Russet Potatoes
- 4 cloves Fresh Garlic
- 2 tablespoons Fresh Rosemary, Thyme, or Parsley
- 1 medium Onion, finely diced
- 2 tablespoons Butter or Olive Oil
- Salt and Pepper, to taste
- Paprika, for seasoning
Instructions
- Prepare the Potatoes: Peel and boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly before mashing.
- Flavor the Filling: In a skillet over medium heat, add olive oil or butter. Sauté onions and minced garlic for 3-4 minutes until fragrant, then mix with the mashed potatoes and herbs.
- Stuff the Chicken: Make a slit in each chicken leg to create a pocket and stuff generously with the potato mixture.
- Prepare for Roasting: Preheat the oven to 400°F (200°C). Place chicken on a parchment-lined baking sheet, drizzle with olive oil, season with salt, pepper, and paprika.
- Roast the Chicken: Roast for 30-40 minutes or until skin is crispy and internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5-10 minutes before serving.
Notes
Pat the chicken dry before roasting for extra crispiness. Use fresh herbs for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, stuffed chicken, comfort food, family recipe, main course