Stuffed chicken thighs with roasted apples

Even during the hard workdays we deserve some treats, today this manifested it self as stuffed chicken legs for lunch. This autumn break inspires me to put apples in everything I make, and besides apples can make a perfect substitue for potatoes as garnish. I wouldnt call it a light meal , because the stuffing contains bread and mozzarella cheese, but the apples might give it a lighter essence.

Ingredients:

The amount of the ingredients is up to you to decide, depending on how much bread you want to use and how many chicken legs you have, etc.

For the stuffing:

• dry bread
• onion
• mozzarella cheese
• lemon zest
•  lemon juice
• walnuts
• rosemary 
• 1 egg
• salt, pepper

First of all soak the dry bread in water. Chop the onion fine, and fry it in a bit of oil. Put it in a dish and add the lemon zest and the finely chopped mozzarella. Chop the rosemary fine too, and add it to the mixture. Squeeze the water out of the bread and add this too. Add the lemon juice, salt and pepper and mix it thoroughly, dont leave big bits of bread stuck together. Taste it, if its all right, then add the egg(s) and mix it again.

 

The apples:

Cut the apples in halves, get the cores out and put them into a pan, on a bit of oil. Put the rosemary on the top of the apples, sprinkle some salt and pepper on them, and cover it tin foil.

  

All you need to do now is to sprinkle salt on the chicken legs on both sides, and get the stuffing under the skin. Cover them with tin foil and get it done in the oven at 180 deg Celsius in 45 minutes. When its done, remove the cover and let it become golden on the top. The apple only needs 20-25 minutes at the same temperature.