Lunch: Oven-Fried Stuffed Chicken Legs

Ingredients

1/2 c. finely chopped onion
1/2 c. finely chopped celery (leaves included)
3 tbsp. butter or margarine
1 tsp. poultry seasoning
3 c. cornbread stuffing mix
1/4 c. flour
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. Freshly ground pepper
4 chicken legs
Wooden toothpicks
Nonstick spray

Instructions

Heat oven to 375 °F. Lightly coat a rimmed baking sheet and a small baking dish with nonstick spray.
Stuffing: Heat 1 cup water, the onion, celery, butter, and poultry seasoning in a large saucepan until butter melts. Stir in stuffing mix; toss with a fork to moisten evenly.
Mix flour, paprika, salt, and pepper in a large plastic food bag.
Loosen skin on chicken legs, starting at thigh end to middle of drumstick. Mound 1/2 cup stuffing under skin. Secure skin with toothpicks.
Add 2 legs at a time to bag of seasoned flour. Close bag and shake until legs are evenly coated. Place skin side up on prepared baking sheet. Lightly coat legs with nonstick spray. Put remaining stuffing in prepared baking dish, sprinkle with 3 tablespoons water and cover tightly.
Bake chicken 30 to 35 minutes, adding dish with stuffing to oven after 15 minutes, until chicken is browned and an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 180 °F. Serve with the extra stuffing.

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