Summary

Ingredients

• 15 g butter
• 1 clove garlic, pressed
• 3 tablespoon parsley, chopped
• 125 g ricotta
• 4 tablespoon parmesan, freshly grated
• 1 roll, stale
• salt
• pepper
• 12 chicken thighs (drumsticks)
• 1 tablespoon oil

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Instructions

1. For the filling, slowly heat the butter in a saucepan and briefly sauté the pressed garlic while stirring. He mustn`t turn brown!
2. Remove the saucepan from the stove and stir in the parsley, ricotta, parmesan and 3 tablespoon freshly grated breadcrumbs, season with salt and pepper.
3. Preheat the oven to approx. 180 ° C top / bottom heat.
4. Carefully loosen the skin of the legs and slide about 1 tablespoon of the filling under the skin for each leg. I always do this with a teaspoon, it works quite well.
5. Put the oil in a roasting pan and spread it with a paper towel. Place the filled legs in the roaster and fry for about 30-45 minutes. The duration depends on the oven and can be very different.
6. Of course, you can grill the legs too - but it`s nice and slow!
7. Tip:
8. The legs are very easy to prepare: fill them and put them in the refrigerator. At a party or barbecue evening, simply put it in the oven or on the grill and cook.