Shelly's Recipe

ROASTED STUFFED CHICKEN LEGS

Category: Chicken

1 tbsp butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup chopped mushrooms
2 tbsp chopped parsley
1/4 tsp sea salt
Big pinch black pepper
1/8 tsp poultry seasoning
1/2 cup crumbled bread
2 tbsp chicken broth
2 whole chicken legs with thighs

In a medium-sized skillet, saute the onion, celery and mushrooms in the Smart Balance until transparent, about 5 minutes. Add parsley, salt, pepper, poultry seasoning, and bread and stir together with a fork until well combined. Sprinkle the chicken broth over all. Cool thoroughly.

Preheat oven to 400. With fingers, gently lift the skin that is over the thigh portion of the chicken. Place stuffing under the skin, pushing it down into the drumstick and as far as you can get it to go without splitting the skin. Close the ends with toothpicks or skewers. Place the chicken in a baking pan sprayed with nonstick cooking spray.

Add whatever you want to the pan to roast alongside the chicken. Little potatoes are nice. You can also do other veggies: peppers, onions, squash, broccoli. But I would add broccoli and squash nearer the end of cooking -- maybe 20 minutes before the end. You can baste everything with chicken broth if it needs it, but not too much, you don't want a soggy meal. The chicken should take about 30-40 minutes. Check the thigh joint for doneness, or insert a meat thermometer.