Herb-Stuffed Roast Chicken Legs

As a professional caterer and cooking teacher, I love to cook! When I’m not busy with work, you will often find me experimenting with new recipes and throwing dinner parties. After all these years in the profession, cooking is still one of my favorite things to do in my spare time and I find spending time in the kitchen fun and relaxing.

However, just like everyone, there are times when I am exhausted from work and the last thing I want to do is spend even more time in front of the stove. All I want to do is prepare a quick dinner and kick back on the sofa with a glass of wine.

But as a chef, even when I am tired, I still want to eat something delicious. For me, this never means heating up a frozen dinner in the microwave. Instead, I have developed a good repertoire of easy recipes with big flavor that I never get tired of eating.

One of my favorite go-to dinners is Herb-Stuffed Roasted Chicken Legs. I make this recipe at least a couple times each month. Chicken legs have much more flavor than chicken breasts, with only a bit more fat. I like chicken legs still on the bone and with the skin on because they don’t dry out in the oven, and the skin gets nice and crispy. To add even more flavor, I mix together some garlic, fresh herbs and lemon zest to stuff under the skin.

I often cut up some sweet potatoes to roast in the oven at the same as the chicken, and then serve both with a big green salad. With just a few minutes of prep time and about 40 minutes of baking time, I’m chilling out with a glass of wine and a great-tasting dinner. Enjoy!


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