Description
Delicious potato-stuffed chicken legs, crispy on the outside and juicy on the inside, perfect for family gatherings or special occasions.
Ingredients
Scale
- 4 chicken legs
- 2 large russet potatoes or Yukon golds
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 tablespoons heavy cream or chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and boil the potatoes until fork-tender (about 15-20 minutes). Drain and let cool.
- Make the Filling: Mash potatoes with butter, garlic, cream/broth, rosemary, salt, and pepper until smooth.
- Prepare the Chicken: Preheat oven to 400°F (200°C). Dry chicken legs and separate skin from meat.
- Stuff the Chicken: Spoon potato mixture under chicken skin, press skin back into place, and season with salt and pepper.
- Sear the Chicken: Heat olive oil in a skillet and sear chicken legs for 4-5 minutes on each side until golden-brown.
- Bake to Perfection: Transfer chicken to a baking dish and bake for 30-35 minutes until cooked through (internal temp 165°F/74°C).
- Serve and Enjoy: Let chicken rest for a few minutes before serving. Garnish with fresh herbs.
Notes
For best results, use room temperature chicken and do not overstuff to avoid tearing the skin.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken leg
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: stuffed chicken, potato recipes, family favorite, comfort food, chicken legs