|4||Legs of Chicken (thigh and drumbstick combined)|
|6 T||Butter (softened)|
|2 T||Fresh Parsley (chopped)|
|2 cloves||Garlic (finely chopped)|
|1/2||Medium Onion (chopped)|
|Zest||Of A Lemon|
|Salt and Freshly Ground Pepper to Taste|
|2 T||Olive Oil|
Preheat the oven to 400°F. Remove the bone from the thigh portion of the leg by scraping down along the bone towards the joint. Once the bone is mostly exposed, bend it against the joint and remove it. This should leave the thigh meat mostly intact, and ready for stuffing. Remove the skin and any excess fat from the leg, and set aside.
Combine the butter, parsley, onion and lemon zest in a bowl, adding salt and pepper to taste. Once the ingredients are well combined, place 1-2 T in each thigh, folding the meat around the stuffing.
Next, starting at the end of the stuffed thigh, wrap 3-4 slices of bacon around each leg, overlapping the slices slightly so they complete cover the chicken leg securing with toothpicks. Place each stuffed leg into a roasting pan with the olive oil and place the pan on the stovetop over a medium heat (use two burners if needed). Brown the bacon, turning the legs every 1-2 minutes until the bacon is crispy.
Finally, remove the pan from the stove top and pace it in the oven. Roast the chicken for an additional 15-20 minutes, or until thoroughly cooked. Remove the chicken from the oven, and allow to rest for 5-6 minutes. Slice the thigh portion of the leg into three slices, and serve the slices overlapping on the plate with the drumstick standing up against the slices.
Based on a recipe by Gary Rhodes