Roasted Chicken Legs & Stuffing

Steps to make Roasted Chicken Legs & Stuffing

1. 1

   Heat oven and prepare baking dish

   1
   

   Preheat the oven to 375 - 400 °F. Lightly oil an 11 x 7 ½-inch baking dish.

2. 2

   Cook celery and onion

   5
   

   Melt ⅓ cup of butter in a medium pan and add 1 stalk of chopped celery and ½ a large onion. Cook the veggies in the butter for about 3-5 minutes or until translucent.

3. 3

   Prepare stuffing

   2
   

   Add 5 ½ cups of sliced cubed bread to a large bowl with 1 teaspoon of poultry seasoning, salt, pepper, and the cooked onion and celery mixture. Stir to combine. Add 1 ½ cups of broth and combine. The mixture should be damp but not wet, if it is too dry add a little more broth.

4. 4

   Stuff chicken

   3
   

   Slice into each chicken leg including the meat or gently lift the skin and place a couple of heaping spoonfuls of stuffing into the middle of the sliced meat or under the skin. Use a toothpick or two to secure the stuffing.

5. 5

   Add remaining stuffing to baking dish

   2
   

   Place the remaining stuffing in the bottom of the baking dish. Lay the chicken legs on top. Season generously with salt and pepper and brush the meat with olive oil.

6. 6

   Cook

   45
   

   Cover the dish with foil and bake for approximately 45-60 minutes or until the internal temperature reaches 165-170 °F.

7. 7

   Serve
   

   Serve with mashed potato or green salad as a fresh light option.