Description
Delicious potato-stuffed chicken legs with crispy skins and a flavorful filling, bringing family memories to life.
Ingredients
Scale
- 4 chicken legs (thighs and drumsticks)
- 2 large Yukon Gold or Russet potatoes
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon fresh thyme (or dried)
- 1 tablespoon fresh rosemary (or dried)
- 1/4 cup cream or butter
- Salt and pepper, to taste
- Olive oil, for rubbing
Instructions
- Prepare the potatoes: Peel and chop the potatoes into even chunks. Boil them in salted water until fork-tender. Drain and let sit until slightly cool.
- Mash the potatoes: In a mixing bowl, mash the potatoes with butter, garlic, sautéed onions, salt, pepper, and herbs until creamy and smooth.
- Prepare the chicken legs: Pat the chicken legs dry. Carefully create a pocket in each leg by slicing into the meat, avoiding cutting all the way through.
- Stuff the legs: Fill each pocket with the potato mixture, ensuring not to overstuff.
- Season and secure: Rub the outside of the stuffed legs with salt, pepper, and olive oil. Optionally, tie the legs with kitchen twine.
- Cooking: Preheat the oven to 375°F (190°C). Place chicken legs on a baking sheet and roast for 45-50 minutes until golden and crispy, and the internal temperature reaches 165°F (74°C).
- Rest and serve: Allow the chicken to rest for a few minutes before serving.
Notes
Don’t rush the boiling process for the potatoes; fluffier potatoes make a better filling. Ensure chicken legs are dry before seasoning for a crispy skin.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 leg
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, comfort food, family recipe, potato stuffing