Description
A comforting dish of chicken legs stuffed with creamy, herb-infused mashed potatoes, offering a delightful blend of textures and flavors.
Ingredients
Scale
- 4 bone-in chicken legs
- 2 cups Yukon Gold or Russet potatoes
- 2 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and pepper, to taste
Instructions
- Peel and chop the potatoes into quarters. Boil them in salted water until fork-tender, about 15–20 minutes.
- Drain and mash the potatoes in a large bowl. Stir in minced garlic, butter, salt, pepper, and fresh herbs until well combined.
- Preheat your oven to 375°F (190°C). Pat the chicken legs dry, and create a pocket in each leg by making a horizontal slit.
- Fill each pocket with the potato mixture and use toothpicks to seal if necessary.
- Rub the chicken legs with olive oil, salt, and pepper, then place them in a baking dish, skin side up.
- Bake in the preheated oven for about 45 minutes, or until the skin is golden and crispy.
- Let them rest for a few minutes before serving.
Notes
For a lighter version, consider using skinless chicken legs or Greek yogurt in place of butter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 leg
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, potatoes, comfort food, family recipe, baked chicken