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Chicken spud stuffed with vegetables

Cooking recipes / Top Picks / Chicken in the oven

2 servings
1 hour 15 min

Chicken legs - 2 pcs., Butter - 40 g, Garlic - 3 teeth, Onions - 55 g, Bell peppers - 70 g, Carrots - 90 g, Vegetable oil - 40 ml, Dill - 7 g, Salt - 5 g, Ground black pepper - 3 g, Soft cheese - 30 g

Cut onions, carrots, peppers into cubes. Pour vegetable oil into a warmed frying pan and fry onions. Add carrots, bell pepper. Salt, pepper. We cooked vegetables for 8 minutes until half-cooked. Turn off and let the vegetables cool.

While the vegetables cool, prepare the legs. Carefully remove the bone, leaving a little at the end.

Add grated cheese, garlic, chopped greens, butter to cooled vegetables. Mix well.

We stuff the chicken legs with a vegetable mixture. We shift the spud into the roasting sleeve and fix the ends well. Put in the oven for 45 minutes at a temperature of 200 degrees Celsius. 20 minutes before readiness, pierce the roasting sleeve.

Our chicken is ready. Thank you for being with me, all this can be viewed on video. Everyone still has a pleasant appetite.