BBQ Oven Roasted Chicken with GOLDEN CRUST and Veggies

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are usually cheaper and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Yams are often less expensive than regular potatoes.

Debone the chicken legs by scoring the end of the drumstick just before the knuckle with a sharp kitchen knife.

Remove the bones from the chicken legs without making a mess, ensuring the blade is away from your fingers.

Use scissors to remove any unwanted cartilage between the bones.

Put the deboned chicken legs aside and prepare to make stock with the bones.

Fill a saucepan halfway with water and add a bay leaf, then bring to a boil.

Once boiling, reduce the heat to medium and let it cook for about 30 minutes to make stock.

Prepare the filling by measuring out dry bread crumbs, using about two tablespoons per chicken leg.

Chop four slices of cooked ham into small pieces and add them to the bread crumbs.

Add one egg to the mixture.

Grate about 30 grams of Parmesan cheese and add it to the filling.

Season the mixture with a pinch of salt and black pepper.

Add chopped parsley to the filling mixture.

Squeeze half a sausage per chicken leg into the mixture, ensuring to use the sausage meat without the skin if it's tough.

Mix all the filling ingredients together with your hands until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens