Passover Stuffed Chicken

• 1/3 cup chopped fresh horseradish, peeled and washed
• 1/3 cup roughly chopped fresh parsley
• 4 cloves garlic, peeled
• 3 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 4 chicken legs and thighs, with bone and skin
• 1 teaspoon olive oil

1. Preheat oven to 380 dg F
2. In a food processor or blender, mix the horseradish, parsley, garlic, water, apple cider vinegar, and honey. Blend until all the ingredients are well combined and a creamy paste forms. Quick warning: be aware that the horseradish can sting your eyes much like the "fumes" from an onion, so blend and smell with caution! Set the horseradish paste aside.
3. Then, with your hands, loosen the chicken skin from the meat on all four pieces - try to get all the way down the bottom of the leg bone. Place them in an oven-safe baking dish and then begin stuffing the chicken with the horseradish paste, using your hands to push the paste in the space you created between skin and meat. Wash your hands.
4. Finally, rub the olive oil all over the outer skin of the chicken.
5. Put the chicken into the oven and cook for 45 minutes or until the skin has puffed up, and has become crispy and golden brown.

fresh horseradish, parsley, garlic, water, apple cider vinegar, honey, chicken, olive oil

Taken from food52.com/recipes/10857-passover-stuffed-chicken (may not work)