Stuffed Chicken Drumsticks With Rosemary Potatoes

• 4 slices bread, crust removed
• 1 None small onion, finely chopped
• 2 tbsp butter, melted
• 1/2 tsp dried mixed herbs
• 8 None chicken drumsticks, frenched
• 1/4 cup vegetable oil
• 1 2/3 lbs potatoes, peeled and cubed
• 1 tbsp rosemary
• 1 clove garlic, crushed
• 1 tsp sea salt
• None None Gravy, to serve
• None None Steamed peas, to serve

1. Preheat oven to 350u0b0F.
2. In a food processor, process bread until crumbs form. Add onion, butter and herbs. Pulse to combine and season to taste.
3. Use fingers to separate skin from flesh at large end of chicken drumsticks. Push breadcrumb mixture under skin. Place chicken in roasting pan, drizzle with half of the oil and season to taste. Bake for 10 minutes.
4. Meanwhile, combine potatoes, remaining oil, rosemary, garlic and sea salt. When chicken has baked for 10 minutes, remove pan from oven and add the potatoes. Return to the oven to bake another 35-40 minutes, until chicken is cooked through and potatoes are golden and crisp. Serve with gravy and peas.

bread, onion, butter, mixed herbs, chicken, vegetable oil, potatoes, rosemary, clove garlic, salt, gravy, steamed peas

Taken from recipes-plus.com/api/v2.0/recipes/26793 (may not work)