Sausage Stuffed Chicken Leg Quarters
Elevate your dinner game with these irresistible Sausage Stuffed Chicken Leg Quarters, a show-stopping recipe that combines juicy chicken, savory sausage, and aromatic herbs for an unforgettable meal. Each chicken leg quarter is carefully stuffed with a flavorful blend of mild or spicy sausage, breadcrumbs, Parmesan cheese, garlic, and fresh parsley, creating a deliciously moist and seasoned bite beneath the crispy, golden skin. A quick sear locks in flavor before the chicken is roasted to perfection with a generous splash of chicken stock, resulting in tender, juicy meat. Finished with a drizzle of pan juices, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a truly comforting and satisfying dinner. Whether you're hosting guests or treating yourself to a gourmet meal at home, this recipe promises to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters
- 1 pound Sausage (mild or spicy, uncooked)
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Thyme, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Paprika
- 1 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Carefully separate the skin from the chicken leg quarters, creating a pocket for stuffing. Be gentle to avoid tearing the skin.
In a large bowl, combine the sausage, breadcrumbs, Parmesan cheese, minced garlic, parsley, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to form a cohesive stuffing.
Divide the stuffing into four equal portions and carefully stuff each chicken leg quarter, pressing the mixture under the skin evenly.
Rub the outside of the chicken with olive oil and season with the remaining salt, black pepper, and paprika for added flavor and golden coloring.
Heat an oven-safe skillet or large pan over medium-high heat and sear the stuffed chicken leg quarters skin-side down for 3–4 minutes until golden brown.
Flip the chicken and sear the other side for an additional 2–3 minutes.
Pour the chicken stock into the skillet and transfer it to the preheated oven.
Bake the chicken uncovered for 45–50 minutes, basting occasionally with the pan juices to keep the meat moist and flavorful.
Check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the sausage-stuffed chicken leg quarters with your favorite sides, such as roasted vegetables or mashed potatoes, and drizzle with the pan juices for extra flavor.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
